| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
Yes |
2-101.11 - Assignment: PIC shall be present during all hours of operation. (Pf): When asked to speak to the person-in-charge staff stated that the manager/head chef was off today and there was no designated person in charge in their absence. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Staff available during this inspection was not a Certified Food Protection Manager. Please ensure a person who is food protection manager certified is present at all times of operation. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to wash - P
Food employees shall wash hands immediately before engaging in food prep or working with clean utensils and:
(A) After touching bare human body parts other than clean hands and clean, exposed portions of arms;
(B) After using the toilet room;
(C) After caring for or handling SERVICE ANIMALS or aquatic animals;
(D) Except after drinking from a closed beverage container in a manner that prevents contamination, after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking;
(E) After handling soiled EQUIPMENT or UTENSILS;
(F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks;
(G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD;
(H) Before donning gloves for working with FOOD; and
(I) After engaging in other activities that contaminate the hands.
Kitchen staff member entered kitchen and resumed preparation without washing their hands. CDI: EC Wall explained to all staff the importance of proper handwashing and instructed all staff to wash their hands. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. (P): Raw shell eggs, a few with visibly broke shells, were stored on top shelving rack over ready-to-eat foods and sauces inside walk-in cooler. Eggs removed to alternate shelving. EC Wall provided an additional storage-order educational sticker and will return in three days on Friday, November 7th, 2025 to ensure all food is being stored safely. CDI: Eggs moved during inspection.
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. All bulk containers of spices on storage cart are uncovered. Large gallon sized containers of broth/sauces inside walk-in cooler are also uncovered while being stored on the floor. Please ensure food is covered unless being actively in prep or cooling. CDI: Coverings added at inspectors request. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. (Pf): Food debris observed on multi-use containers stored as clean on significantly soiled storage shelving units. |
|
23
|
1.50
|
Proper date marking & disposition |
No |
No
|
Yes |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. (Pf): No date marking observed on any TCS bulk containers throughout entire facility. TCS ready to eat foods held for 24 hours or more, must be dated with a 7 day discard date. Verification Required: EC Wall will return to ensure all food items are date marked appropriately. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. (P): Bottle of over the counter aloe vera burn ointment stored with several containers of food ingredients. CDI: Burn gel removed. |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Food Storage-Preventing Contamination from the Premises
A)Except as specified in par. (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD:
(1) In a clean, dry location;
(2) Where it is not exposed to splash, dust, or other contamination; and
(3) At least 6 inches above the floor.
(B) FOOD in packages and working containers may be stored less than 6 inches above the floor on case lot handling EQUIPMENT as specified under sec. 4-204.122 .
(C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic
crates may be stored on a floor that is clean and not exposed to floor moisture.
Several white gallon sized containers of sauces/broths are being stored on the floor inside the walk-in cooler. Significant ice build-up observed on the surfaces of food items inside two-door reach-in freezer. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. (C): A few heavily soiled in-use wiping cloths scattered around facility on prep surfaces. Please ensure that in-use wiping cloths are being stored inside buckets of sanitizer. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 In-Use Utensils, Between-Use Storage
During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored:
(A) In the FOOD with their handles above the top of the FOOD and the container;
(B) In nonTCS FOOD with their handles above the top of the FOOD within containers that can be closed, such as bins of dry goods;
(C) On a clean, sanitized surface;
(D) In running water of sufficient velocity to flush particulates to the drain, if used with moist FOOD such as ice cream or mashed potatoes;
(E) In a clean, protected location if the UTENSILS, such as ice scoops, are used only with a nonTCS FOOD; or
(F) In a container of water if the water is maintained at a temperature of at least 135F
Several in-use utensils are being held between uses inside a heavily soiled gallon container of water at 100F. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C) Large rat trap has been staged on shelving with clean, unprotected multi-use dishes. If this trap were to spring, all the surrounding dishes would be open to potential contamination. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces (C): Kitchen is in desperate need of thorough cleaning. Food debris build-up inside all reach-in units and door gaskets, soiling build-up on hood ventilation system. Significant ice build-up on shelving and encasing evaporator inside two-door freezer. Non-food contact surfaces of equipment shall be frequently cleaned. Please have facility equipment thoroughly cleaned and routinely maintained clean. Full points will continue to be taken until this violation improves. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C) Walls in kitchen area are filthy with food splatter with the most heavily soiled areas near the two small flip-top coolers across from grill station. Flooring throughout facility needs to be thoroughly cleaned particularly in hard to reach corners, under equipment and shelving units. |