| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-102.11 Demonstration (Pf)
The food employee was unable to correctly answer questions related to the violations observed during the inspection. Based on the risks inherent to the food operation, the Person in Charge (PIC) is required to demonstrate knowledge of foodborne disease prevention and the requirements of the Food Code. The Registered Environmental Health Specialist (REHS) provided education regarding the violations observed, reviewed the required corrective actions, and discussed applicable Food Code requirements. Additionally, the REHS emailed a food safety booklet outlining regulatory requirements, food safety practices, and the importance of active managerial control to assist with compliance and prevention of future violations. CDI |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manager (C)
A Certified Food Protection Manager (CFPM) certification was not provided during the inspection.
The Person in Charge (PIC) is required to be a certified food protection manager who has demonstrated proficiency in food safety principles by successfully passing an examination that is part of an accredited program. REPEAT |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P)
Food employee hands were observed not being washed upon entering into the kitchen and between changes in tasks.
Food employees are required to clean their hands and exposed portions of their arms immediately before engaging in food preparation, when changing tasks, after handling soiled equipment or utensils, and at any other time necessary to prevent contamination and cross-contamination of food. The Registered Environmental Health Specialist (REHS) discussed proper handwashing requirements with the food employee.
Following instruction by the REHS, the food employee washed their hands. Corrected During Inspection (CDI) |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)
Steak and ground beef held in the steam table were observed at 115°F. The unit was also observed to have low water levels and an opening at the top, which may have contributed to inadequate heat retention.
Time/Temperature Control for Safety (TCS) foods shall be maintained at 135°F or above to ensure safe hot holding.
Food staff added water to the unit and increased the temperature setting of the steam table during the inspection to restore proper operation. Corrected During Inspection (CDI). |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)
Steak, turkey, ham, cut tomatoes, and opened sour cream were observed at temperatures above 41°F due to the improper operation of the prep unit (refer to the temperature chart for specific temperatures).
Time/Temperature Control for Safety (TCS) foods shall be maintained at 41°F or below.
All affected TCS food items were voluntarily discarded during the inspection. CDI |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
4-301.11 Cooling, Heating, and Holding Capacities - Equipment (Pf)
The main preparation refrigeration unit was observed to be malfunctioning and maintaining an ambient air temperature of 55°F. A refrigeration unit operating at this temperature is incapable of maintaining Time/Temperature Control for Safety (TCS) foods at 41°F or below. The Person in Charge was instructed that no TCS food items shall be stored in the unit until it has been properly repaired and is capable of consistently maintaining required cold-holding temperatures.
Equipment used for cooling and cold holding of food shall be sufficient in number and capacity to maintain food temperatures as required by the Food Code.
VERIFICATION REQUIRED |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-202.15 Outer Openings, Protected (C)
The exit door of the establishment was observed not to be self-closing.
Outer openings of a food establishment shall be protected against the entry of insects and rodents by maintaining solid, tight-fitting, self-closing doors.
The Registered Environmental Health Specialist (REHS) recommends installing self-closing hinges or a self-closing door arm mechanism to ensure the door closes completely after each use. REPEAT |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
Yes
|
No |
4-202.11 Food-Contact Surfaces - Cleanability (Pf)
Damaged food storage plastic containers were observed stored on the clean dish rack.
Multiuse food-contact surfaces are required to be smooth and free of breaks, cracks, chips, and other imperfections that can prevent effective cleaning and sanitization and may harbor bacteria.
The damaged food storage containers were voluntarily discarded. CDI, REPEAT
4-205.10 Food Equipment, Certification and Classification (C)
Blenders, air fryers, a waffle maker, and an oven were observed to be domestic household-use equipment rather than commercial-grade equipment.
Except for toasters, mixers, microwave ovens, water heaters, and hoods, food equipment shall be used in accordance with the manufacturer's intended use and be certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. Household equipment is not designed or approved for the demands of a commercial food service operation and may not be durable or cleanable enough to ensure safe food handling practices. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Sanitizing Solutions, Testing Devices (Pf)
The establishment utilizes a quaternary ammonium (Quat) sanitizer for warewashing; however, no test strips or other approved testing device were provided to verify the proper concentration of the sanitizing solution.
A test kit or other appropriate measuring device is required to accurately determine sanitizer concentration in milligrams per liter (mg/L) to ensure effective sanitization of food-contact surfaces.
The Person in Charge was informed that test strips shall be obtained and maintained on-site to ensure compliance with required sanitizing procedures. VERIFICATION REQUIRED |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces (C)
Old date-marking stickers and barcodes were observed remaining on clean dishes. An oven was also observed to be soiled, and shakers stored on dry storage shelving were observed with accumulated debris.
Non-food-contact surfaces of equipment shall be cleaned at a frequency necessary to prevent the buildup of soil residues. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
COMMENT
5-501.17 Toilet Room Receptacle, Covered (C)
Trash cans located in both the customer and employee restrooms were observed without lids/covers.
A toilet room used by females is required to be provided with a covered receptacle for sanitary napkins. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
COMMENT
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C)
Water-damaged ceiling tiles were observed in the dining area. According to the owner, the source of the leak has been repaired; however, the affected ceiling tiles must be replaced to ensure the area is maintained in good repair. Loose floor tiles were also observed in front of the beverage cooler, creating a condition that requires correction to maintain a smooth and easily cleanable surface. Additionally, the transition area between the dry storage room and the employee restroom was observed to be missing, with the owner indicating that work is currently in progress in that area.
PHYSICAL FACILITIES shall be maintained in good repair. REPEAT
NOTE: Storage areas throughout the establishment shall be organized to facilitate cleaning and prevent clutter. Additional storage racks may be necessary to maintain clean, organized, and easily cleanable storage spaces. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
COMMENT
6-303.11 Intensity - Lighting (C)
Lighting above the chest freezers and above the dry storage rack was measured using a light meter and was found to be below the minimum required foot-candle levels.
The Food Code requires a minimum light intensity of at least 10 foot-candles at a distance of 30 inches above the floor in dry food storage areas, and other areas during cleaning. Additionally, at least 20 foot-candles is required in areas such as reach-in and under-counter refrigeration units. |