| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
5-205.11 (B) Using a Handwashing Sink - Operation and Maintenance. A handwashing sink may not be used for purposes other than handwashing. - Pf. Observed sanitizer bucket stored in the handwashing sink upfront. CDI: Bucket moved. |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation - Observed raw beef stored above ready to eat foods in the 2-door reach in cooler. Keep raw animal foods stored below ready to eat foods. CDI: Raw beef was moved to the bottom.
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed some food that was left uncovered in the 2-door cooler. CDI: Coverings provided. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed beef and chicken in the 2-door reach in cooler with no cook/freeze dates. As well as other cooked meats in the 3-door reach in freezer that has been cooked with no prep dates. Discussed with PIC that TCS foods that are prepared shall have a freeze date along with a cook/prep date. Then a thaw date shall be provided as well to know when to properly discard of the food. CDI: Date labels were added.
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. In the prep cooler upfront, observed two containers that were full with small portioned cups of spicy sauce with no date labels. Per discussion with PIC, they recently started doing this, but it is made with cooked vegetables on Monday. In the back 2-door reach in cooler observed meat sauce with no date and beef broth with a date label of 4/3/26. Per discussion with PIC, this was made Monday and meat sauce on Friday. CDI: Labels added. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. Observed boba with no time label. Per discussion with PIC, it was made around 10:30am. CDI: PIC discarded due to having more boba in the process of being cooked. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed a container of lettuce at the prep cooler stacked over the fill line cooling at 58F. CDI: Moved to the reach in freezer to rapidly cool. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf. Observed food thermometer that's currently not functioning due to batteries needing to be replaced. PIC unable to change batteries. Will return to verify 4/24/2026. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bulk container of sugar water on floor. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee handling food with a bracelet.
2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf. Observed food employee with nails while preparing a drink. CDI: Gloves were put on. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wiping cloths stored with bleach tested at 10ppm. CDI: Bucket remade but with sink and surface sanitizer and tested at 704ppm. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Provide a trash can with a lid in the restroom. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Repair the holes on the wall in the bathroom and paper towel dispenser that's not functioning by the back prep side handsink. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed a drinking cup with lid and straw stored on top of reach in cooler and personal food above food in the 3-door reach in freezer. Employees should keep their personal food belongings stored below food sold within the establishment. CDI: Drinking cup moved. |