| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
**2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed numerous priority violations present at time of inspection. Items corrected during inspection. CDI |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
**2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee beverages stored on food prep surface in back. PIC relocated employee beverages. CDI |
|
8
|
4
|
Hands clean & properly washed |
Yes |
Yes
|
No |
**2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed a food employee wash hands and then turn faucet off with barehands to begin food prep. Food employee rewashed hands and demonstrated proper handwashing procedures. CDI, R |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
**5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf. Observed food employee filling a container of water to place in prep top. Food employee was educated on handsink usage and moved container to 3 comp sink to be washed, rinsed, and sanitized. CDI |
|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
Yes
|
No |
**3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed a 4 severely dented cans stored in dry goods. PIC placed cans aside for credit. CDI, R
**3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed chopped jalapeños stored in prep top with mold present. PIC voluntarily discarded jalapeños. CDI |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-602.11(E)(4)(b) Ice machines shall be cleaned at a frequency necessary to preclude the growth of mold. Observed microbial growth in ice machine. Additional cleaning needed to ice machine. Repeat
**4-501.114 Maintain chemical sanitizer at correct concentrations when being used to sanitize. 50PPM to 200PPM for Chlorine, 200PPM to 400PPM for Quaternary Ammonia ( or Per Manufacturer's Instructions) -P Observed no sanitizer present at 3 comp sink and no sanitizer present in establishment. Sanitizer reading at 0ppm. PIC stated that the establishment ran out of sanitizer sometime yesterday (6/9/26). PIC bought QUAT sanitizer and rewashed, rinsed, and sanitized all dishes and food contact surfaces. CDI
4-701.12 Utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. Observed dishes and food contact surfaces not being sanitized properly due to establishment not having sanitizer. PIC went and bought sanitizer. PIC moved dishes to 3 comp to be washed, rinsed, and sanitized. CDI
**4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food residues present on can opener. PIC moved can opener to 3 comp to be washed, rinsed, and sanitized. CDI |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
**3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed TPHC times written incorrectly. Establishment stated that food was first placed out of refrigeration at 10:40am but time labels stated 11am. PIC changed time stamps on TPHC. Ensure the time of the first item removed from refrigeration is written on TPHC stamps. Ensure foods are not kept for more than 4 hours. CDI |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
**7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed establishment using disinfectant on food prep/food contact surfaces. Discussed proper usage of disinfectant with PIC. Ensure a chemical sanitizer is used on food contact surfaces. CDI |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods (Pf) Cooling shall be using methods such as placing the food in shallow pans, separating the food into smaller or thinner portions, using rapid cooling equipment, or by other means. Observed couscous 74F prepared at around 9:50am in bulk container and put directly into the chef drawer. Observed falafel 74F prepared at around 9:50am in bulk container and put directly into the reach-in with a tight fitted lid. Couscous and falafel were moved to reach-in freezer and divided into smaller portions to rapidly cool. PIC was educated on proper cooling method techniques. CDI, R |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
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 several containers of seasonings not in their original containers without food labels. Repeat |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed bags of bread stored directly on top of food in prep top. PIC relocated bread and placed in reach-in unit. CDI |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness - Hair Restraints (C) Food employees shall wear hair restraints such as hats, hair coverings or nets, and beard restraints. Observed food employee working with exposed food without wearing a hair restraint. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed in-use utensil sitting in a container of water in prep top with food residues present. PIC changed out water. CDI |
|
45
|
1
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed several trays/bowls stored not inverted. Observed sample tasting spoons stored not inverted. Observed single-service trays on line with splash contamination present. Repeat |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-502.11(A) Maintain utensils in good repair. Observed rusted shelving near 3 comp where clean dishes are stored. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation.-Pf Observed no sanitizer present at time of inspection in establishment. Establishment ran out of sanitizer sometime yesterday and was sanitizing food contact surfaces with disinfectant and sanitizer in 3 comp basin reading at 0ppm. PIC went and bought QUAT sanitizer and rewashed, rinsed, and sanitized all food contact surfaces. CDI |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. Additional cleaning needed to gaskets. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
**6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone stored on prep table. |