| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
Observation: The PIC (person in charge) is not monitoring refrigeration equipment, food temperatures (cooking, cold holding, hot holding); CDI: Operator was educated on requirements during inspection, monitoring and requirements to ensure staff understand duties as it pertains to job/food safety standards.
2-103.11 Person in Charge. (Pf)
T(I) EMPLOYEES are properly maintaining the temperatures of TIME/TEMPERATURE CONTROL FOR SAFETY FOODS during hot and cold holding through daily oversight of the EMPLOYEES’ routine monitoring of FOOD temperatures; |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision (Pf)
Observation: hand towels were not provided at the front or rear hand sink for use by staff when handwashing; CDI: This was corrected during inspection by providing hand towels at both sinks.
6-301.12 Hand drying provision
Hand towels shall be provided at the dispensers provide at the handwash sinks. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
Observation: Chicken kabobs were found at 94F and 102F on the steamwell hot holding. Cooked falafel (71F) sitting out at room temeprature after first cook without being held hot or cold; Cooked turkey bacon being left out after cooking in prep pan on cook line (82F) CDI: Chicken kabobs had been placed int he hot well within 2 hours, kabobs were removed and reheated to 167F, 169F and placed back into steamwell; Hot water was added as water levels were observed low; A deeper holding pan was used for the kabobs to ensure that the fill line was not exceeded; Cooked turkey bacon, falafels voluntarily discarded; Turkey bacon to be cooked, cooled (41F) and held cold for use on display refrigerator; Cooked falafel to be cooekd, cooled and placed on ice to cool/hold cold during operation.
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)
Maintain TCS foods in hot holding at 135F or above. -P |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
Observation: Cut leafy greens (53F); diced tomatoes (43F), cheese (42F) in walk in refrigerator (Air temperature 42F); Walk in refrigerator is unable to maitain 41F or below; Operator contacted repair company during inspection for repair today 5/29/26; CDI: Cooked meats, raw meats, cut leafy greens and other TCS (temperature control safety foods) were placed on ice as a temporary measure until refrigerator repair can be made; Air temperature after adjustment in walk in refrigerator decreased to 40F;
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)
Maintain TCS foods in cold holding at 41F or less. -P |
|
35
|
1
|
Approved thawing methods used |
Yes |
Yes
|
No |
Observation: The frozen potatoes are being left out at room temperature to slack prior to cooking.CDI: This was corrected by placing french fries on ice during staging, prior to cook, service.***REPEAT***
3-501.12 Time / Temperature Control for Safety Food, Slacking (C)
Food that is being slacked shall be held in refrigeration at 41F and below or at any temperature if the food remains frozen. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
Observation: The rear door to the access hallway is not sealed to prevent the entrance of insects or vermin;
6-202.15 Outer Openings, Protected (C)
Protect outer openings of establishment from insect or rodent entry. |
|
41
|
1
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
Observation: In use wiping clothes are not being stored in a sanitizer between use. When water in bucket was tested, no chlorine sanitizer detected; Ensure that all in use iwping clothes stored in a sanitizer between use. CDI: This was corrected by placing wiping cloth in a bucket of sanitizer (200PPM). ***REPEAT***
3-304.14 Wiping Cloths, Use Limitations (C)
(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
Observation: Knob on the steam well is missing disallowing staff to control temperature on the steamwell when in use; Refrigeration unit at front service line no longer operating (repair or replace); Ensure all equipment and utensils are maintained in good repair.
4-501.11 Good Repair and Proper Adjustment - Equipment (C)
Maintain equipment in good repair. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
Observation: The interior sections of walk in refrigerator have visible debris accumulation; Increase cleaning frequency in these areas to preclude buildup.
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C)
(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
Observation: Walls under and behind equipment in the front/rear kitchen areas unclean; Debris accumulation under dish sink. Ensure all walls, ceilings and floors are clean.
6-501.12 Cleaning, Frequency and Restrictions (C)
Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. |