| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
Yes |
2-102.11 The PIC shall comply with this code by having no violations of priority items during the inspection or being a certified food protection manager. Pf- Multiple P/Pf violations observed during inspection including date marking, no paper towels supplied in restroom, no soap at hand wash sink in kitchen, and dirty dishes/utensils. In service training REQUIRED as a corrective action. PowerPoint must be reviewed within 10 days by Friday, June 5, 2026. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P)- Food employee entered kitchen from back door and did not wash hands. Hand must be washed when changing tasks. CDI, REHS had hand washing discussion with employee. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Handwashing Cleanser, Availability (Pf)- No soap available at beginning of inspection at hand wash sink. Soap must be provided. CDI, PIC put new bottle of soap at hand wash sink immediately.
6-301.12 Hand Drying Provision (Pf)- No paper towels in restroom. A hand drying provision must be provided. CDI paper towels replaced during inspection. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf)- Dirty food pan and utensils observed with debris/sticky in clean storage. Equipment must remain clean to sight and touch. CDI, all moved to dish wash area to be rewashed. |
|
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)- Cut tomatoes and pasta salad observed in prep cooler with no date mark. Cooked pasta observed in reach in cooler with no date mark. TCS foods must be date marked according to the date they were opened or prepared. CDI, date mark placed on items. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C)- Spoon observed stored on top of hot hold unit. In between uses utensils must be stored in a way that prevents possible contamination. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C)- All internal and external portions of equipment observed in need of detail cleaning. Ketchup container observed with buildup. White sauce container on bottom of prep observed with spilled sauce. Rice cookers observed with external buildup. Clean top of soap dispenser. Condiment containers observed with debris internally. Clean white cabinet doors. Equipment and utensils must remain clean to sight and touch. Detail clean. REPEAT VIOLATION |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C)- Entire establishment observed in need of detail cleaning paying close attention to floors and around equipment where buildup is observed. Establishment must remain clean. Detail clean. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Intensity - Lighting (C)- Muliple lights out throughout establishment. Light observed out in corner near reach in coolers. Replace to increase lighting. Lighting observed around 45fc. REPEAT VIOLATION
6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C)- Dunkin donuts bag observed in hot hold unit. Employees may have food but they must be stored away from food establishment food to prevent possible contamination. |