| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
No |
Yes
|
No |
2-401.11 Eating, Drinking, or Using Tobacco (C) Two employee drinks were sitting on the prep station shelf in the baking area above the prep table alongside containers with donut filling and dry toppings. Drinks were discarded. Keep employee drinks stored in locations that prevent contamination of food and equipment. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P) An employee was wearing gloves while sweeping up food spills from the floor. Employee stopped sweeping, but did not change gloves before grabbing a single-use sandwich wrapper to put back on the stack of wrappers. Discussed this with the employee, who then switched gloves to continue food handling tasks, but did not wash hands. Employee was instructed to wash hands. Employees that perform tasks that contaminate hands and gloves shall wash hands after removing the gloves, and before returning to handling food. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) A container of hash browns was in the hot cabinet at the sandwich station at 125 F. Product was discarded. Ensure TCS foods hold at 135 F or higher after reheating. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Two stacks of hamburgers and turkey sausages were stacked in pans in the top of the sandwich station prep cooler. Both were 55 F and 56 F, respectively. Both pans were discarded. Through discussions with staff, it is assumed these products were out for preparation for some time, but this could not be confirmed. Discussed with the manager to process of thawing these products, and then preparing, but no other answers could be provided for why the temperatures of these products were 55 F and 56 F. Keep TCS foods stored at 41 F or less, and during preparation, minimize the amount of time these products are kept outside of refrigeration to prevent significant temperature increases. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf) Two container of fried eggs were pulled to thaw on 3/11/2026. However, after pulling these products to pans them, a new label was printed that stated 3/12/2026, and the old label was discarded. Label was corrected to reflect the original pull date of 3/11/2026. TCS foods shall be labeled when opened and thawed, and the original labeling information shall be preserved. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf) In the walk-in cooler, pans of sliced cheese and fried eggs were cooling from preparation, per discussion with employees. Both products were cooling in plastic pans with plastic lids covering them. The sliced cheese cooling from 47.7 F to 44.9 F in 51 minutes, for a cooling rate of 0.055 F per minute. The fried eggs cooling from 47 F to 46.4 F in 50 minutes, for a cooling rate of 0.026 F per minute. Discussed with manager to place both of these products into the walk-in freezer to assist cooling, and to provide loose covering to allow warm air to escape the pans. Cool TCS foods rapidly, and cool at a rate of 0.12 F per minute. |
|
40
|
1
|
Personal cleanliness |
Yes |
Yes
|
No |
2-402.11 Effectiveness - Hair Restraints - An employee was not wearing a beard restraint while making customer orders and handling exposed food. Employees that handle exposed food shall wear effective beard restraints.
2-303.11 Prohibition - Jewelry (C) An employee was wearing a watch at the front counter, and processes food orders. Employees that handle exposed foods shall only wear a plain ring as jewelry.
2-302.11 Maintenance - Fingernails (Pf) An employee had acrylic nails, and did not wear a glove on one hand while pulling trays of baked croissants from the oven. Discussed this with the employee. All employees with long or acrylic, or painted fingernails shall wear gloves when handling exposed food. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Repair the heat element on the walk-in freezer door that is causing ice to buildup, and repair the loose threshold under the walk-in freezer door, as well.
4-502.11 (A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C) Repair the non-functional walk-in cooler air thermometer. Another air thermometer was placed in the walk-in cooler on a nearby shelf. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces (C) Clean the top of the equipment on the front counter area. Clean the rails and lower bases of the rolling carts. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
6-501.18 Cleaning of Plumbing Fixtures (C) Clean the bases of the toilets in both restrooms. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113 Covering Receptacles (C) The right side waste receptacle was open. Keep waste receptacles closed to minimize insect and rodent attractants.
5-501.115 Maintaining Refuse Areas and Enclosures (C) Work with other businesses to remove the items on the ground around the dumpster area.
5-501.114 Using Drain Plugs (C) Replace the missing drain plug in the left side dumpster. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) Refinish the rusting air vents in the restrooms and kitchen area. Repair the chipped and damaged walls by the front counter entrance and along the wall by the restrooms, as well as the wall corner here. Grout is wearing away between tiles in the back room around the warewashing area and ice machine. Replace the missing panel on base of wall between the donut cases. Repair the partial wall by the kitchen entrance of damage.
6-501.12 Cleaning, Frequency and Restrictions (C) Clean dust from the ceiling in the men's restroom. Clean wall under the 3-compartment sink. Clean floor around the front counters.
6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed (C) Seal the gaps along the wall tiles in the service sink. Some tiles have gaps that could trap water behind the tiles. |