| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
9
|
0
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
No
|
No |
3-301.11(C) Preventing Contamination from Hands. Minimize bare hand contact with exposed food that is not in ready-to-eat form. - Pf. Observed food employee grab bread with their bare hands to serve. CDI: Bread was discarded. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
6-301.14 Handwashing Signage. Provide a handwashing sign or poster at each hand sink notifying food employees to wash their hands. No handwashing signage was available at the back handwashing sink across from the prep sink. Provide a handwashing sign here. |
|
13
|
2
|
Food in good condition, safe & unadulterated |
Yes |
Yes
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed a pack of strawberries that were visibly spoiled. CDI: PIC discarded. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee pull up their pants with gloved hands and walked into the walk in cooler to grab sliced cucumbers for a salad. CDI: Had food employee throw away sliced cucumbers and take off their gloves and wash their hands. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. Cleaning is needed to the lemon slicer. CDI: Moved to be cleaned and sanitized. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed TCS foods at the pasta cooler above 41F. Observed spinach dip overfilled at the salad prep line above 41F. Observed grill cooler drawer left open and not closed all the way with some TCS foods being above 41F as well. Observed several TCS foods in the walk in cooler with temperature ranges from 47-50F. CDI: All was discarded. TCS foods at 41-45F were moved to walk in cooler/freezer. Air temperature in the walk in cooler was ranging from 43-45F. Will return to verify by 7/2/2026. Also, noticed a high demand of employees needing to go in and out of the cooler. Recommend having the air temperature set at 35F to allow for high demands. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed some bloom sauce with a prep date of the 22nd that's made with milk. CDI: Bloom sauce was discarded. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed a couple of shakers not labeled on main cook line. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed handle in contact with cheese on salad prep line. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Shelving above the 3-compartment sink is rusted. Repair the missing handle to the microwave on the main prep/cook line. Other repair mentioned fixed. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-501.110 Mechanical Warewashing Equipment, Wash Solution Temperature - High temperature dish machine in the establishment would only reach 156. The high temperature dish machine shall reach a temperature of at least 160F. Will return to verify by 7/9/2026. Establishment will have to utilize the 3-compartment sink until dish machine has been repaired. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 System Maintained in Good Repair - Observed a leak coming from underneath the pre rinse sink/dish machine by the dish machine area. Per discussion with PIC they are aware and a work order has been put in. Other repair mentioned has been fixed. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods - Repairs needed to entry way of dry storage room to repair door frame. Repair the floor by the clean dish shelving, broken floor tiles at the mop sink, and the holes in the wall in the employee's restroom in the back. Physical facilities shall be kept in good repair.
6-501.12 Cleaning, Frequency and Restrictions - Cleaning is needed to the floor where standing still water is present and to walls in the dish mahcine area and corner handwashing sink by meat cooler. Clean the floor in the dry storage room. |