| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
Yes |
2-102.11 (A), (B) and (C) (1), (4) - (16): The PERSON IN CHARGE shall demonstrate this knowledge by: Describing the relationship between the prevention of foodborne disease and the personal hygiene of a FOOD EMPLOYEE: Demonstration of knowledge. The EHS will return 9/30/2026 to ensure compliance.
2-102.11 (A), (B) and (C) (1), (4) - (16): Explaining correct procedures for cleaning and SANITIZING UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT. Demonstration of knowledge. The EHS will return 9/30/2026 to ensure compliance. |
|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager: (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. The PIC is not a certified food protection manager. |
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11 (O) Person in Charge: (O) FOOD EMPLOYEES and CONDITIONAL EMPLOYEES are informed in a verifiable manner of their responsibility to report in accordance with LAW, to the PERSON IN CHARGE, information about their health and activities as they relate to diseases that are transmissible through FOOD, as specified under 2-201.11(A). The PIC does not have a health policy. CDI: The EHS provided the PIC with a written health policy. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event: A FOOD ESTABLISHMENT shall have written procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES, consumers, FOOD, and surfaces to vomitus or fecal matter. The PIC does not have a written vomiting and diarrheal cleanup plan. CDI: The EHS provided the PIC with a written plan. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash: FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation: Before donning gloves to initiate a task that involves working with FOOD; and After engaging in other activities that contaminate the hands. A food employee walked out of the facility and returned to prepping food without washing their hands. CDI: The food employee voluntarily washed their hands after being prompted by the EHS. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision: Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: Individual, disposable towels; A continuous towel system that supplies the user with a clean towel. The handwashing sink beside the three comp-sink did not have a hand drying provision. CDI: The PIC voluntarily added a hand drying provision.
6-301.14 Handwashing Signage: The handwashing sink beside the three comp-sink did not have a handwashing sign. The employee bathroom did not have a handwashing sign. CDI: The EHS provided the PIC with handwashing signs. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils: EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. There were some food contact utensils and equipment were not clean to sight and touch. CDI: The PIC voluntarily cleaned and sanitized the equipment and utensils. |
|
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: TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (1) At 57oC (135oF) or above. The food items on the hot holding unit in the customer self service area did not hold 135F or above. CDI: The PIC is going to implement TPHC for the food items. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 Separation - Storage: POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE SERVICE and SINGLE-USE ARTICLES by: Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE ARTICLES. Toxic chemicals stored above the handwashing sink on an open rack. CDI: The PIC voluntarily moved the toxic chemicals. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
Yes |
6-501.111 Controlling Pests: The PREMISES shall be maintained free of insects, rodents, and other pests. There were some flies throughout the kitchen preparation area. The EHS will return 9/30/2026 to ensure compliance. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing: SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under (A) of this section and shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. The single-use pizza storing containers where not stored inverted or covered to protect from overhead contamination. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Sanitizing Solutions, Testing Devices: A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. The facility does not have test strips for a sanitizing solution. The EHS will return 9/30/2026 to ensure compliance. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 Toilet Room Receptacle, Covered: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. The women's bathroom does not have a covered receptacle. |