| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P)
An employee was seen turning the faucet handles of the front hand sink with her hands after she had just washed them. Food employees shall clean their hands and exposed portions of the arms immediately before engaging in food preparation (including working with exposed food, clean equipment/utensils, and unwrapped single-use items) and after engaging in other activities that contaminate the hands. The REHS reminded the owners that employees need to use a paper towel when turning the hand sink off after washing their hands. The employee was made to rewash her hands during the inspection. CDI |
|
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)
Several metal food containers either had food residue on them or a greasy film to the touch. The outside of the bulk breading, salt, and flour buckets are also heavily soiled and need cleaning as well. Equipment food-contact surfaces and utensils shall be clean to sight and touch. The soiled food containers were removed for additional cleaning during the inspection. CDI
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P)
The restaurant’s food thermometer was soiled with food residue during today’s inspection. Food thermometers and other food temperature measuring devices shall be cleaned before using or storing. The REHS cleaned the thermometer during the inspection. CDI |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C)
The bulk buckets holding salt and flour are unlabeled and need labeling with the name of the food being stored inside of them. |
|
38
|
2
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
Yes |
6-501.111 Controlling Pests (Pf)
Several flies were seen throughout the kitchen and dining room during today’s inspection. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the premises by using effective methods (such as trapping devices). This is a repeat violation from the previous inspection. When asked if the restaurant is treated, the owners stated that a close friend sprays the restaurant. No type of receipt or invoice showing treatment was provided. The REHS told the owners that the restaurant needed to be treated for flies by a professional pest control provider with a receipt shown as proof of treatment. A verification will be made between the date of this inspection and April 26, 2026 to verify that the restaurant has been treated for flies. R, VR |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C)
Clean utensils were being stored inside of a plastic containers with residue on the inside of them. Cleaned equipment/utensils, laundered linens, and single-use items shall be stored in a clean, dry location. The owner stated that the utensils were broken and were not being used. The owner removed the containers of utensils from the restaurant and placed them in his car during the inspection. CDI, R |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Food Equipment, Certification and Classification (C)
The restaurant was using a domestic, household Instant Pot to cook ox tail during today’s inspection. Except for toasters, mixers, microwave ovens, water heaters, and hoods, food equipment shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an ANSI-accredited certification program. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.18 Warewashing Equipment, Clean Solutions (C)
Both the detergent wash solution and plain water rinse were soiled with grease/food residue while being held inside of the 3-compartment sink. The wash, rinse, and sanitize solutions shall be maintained clean. An employee emptied the wash solution and water rinse from the 3-compartment sink and remade them during the inspection. CDI |
|
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)
The inside and outside of the restaurant’s reach-in coolers and hot holding cabinets are heavily soiled with residue and need cleaning. The shelving throughout the restaurant is also soiled and needs cleaning a well. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. R |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C)
Portions of the kitchen baseboards are detached or missing and need repairing. Physical facilities shall be maintained in a state of good repair. R
6-501.12 Cleaning, Frequency and Restrictions (C)
The kitchen floors are soiled with food debris and need cleaning. Food residue along portions of the kitchen walls also needs cleaning off. Physical facilities shall be cleaned at a frequency necessary to keep them clean. R
6-501.114 Maintaining Premises, Unnecessary Items and Litter (C)
Unused racks/shelving being stored at the back of the restaurant need to be discarded or removed from the premises. The establishment shall maintain the premises free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used. |
|
56
|
1
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C)
An employee’s food was being stored inside of a container unpackaged sliced cheese intended for the restaurant. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-use items are protected from contamination. R
6-303.11 Intensity - Lighting (C)
Brighter lighting is needed throughout the kitchen. The lighting beneath the kitchen hood system (above the fryer) was 22 ft/c. The lighting intensity shall be a minimum of 50 f/c (foot-candles) above surfaces where employees work with food or with equipment/utensils used to prepare food. R |