| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
21
|
1.50
|
Proper hot holding temperatures |
No |
No
|
Yes |
3-501.16 (A) (1) - Time/Temperature Control for Safety Food, Hot and Cold Holding: (P) Observed all items on the steam table were less than 135 F (see temperature log). Maintain TCS foods in hot holding at 135F or above. CDI: These items were put on emergency time and will be discarded by 4 PM; however, verification is required as the steam table is non-functional due to a burned out electrical outlet. Verification Required by 1/20/2026. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 - Ready-to-Eat, Time/Temperature Control for Safety Food, Disposition: (P) Observed mozzarella cheese and cooked chicken with a preparation date of 1/2/2026. These items should have been discarded or used by 1/8/2026. Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. CDI: These items were voluntarily discarded during inspection. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-201.11 - Separation: (P) Observed a bottle of degreaser stored with food items in the storage cabinet. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. CDI: The degreaser was moved to the outside of the truck on a lower shelf of a prep table. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 - Cooling Methods: (Pf) Observed pork, cooling in the reach-under closest to the sink, with a tight fitting lid. Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. CDI: The lid was vented during the inspection to allow for rapid cooling. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 - Food Storage Containers, Identified with Common Name of Food: Observed breading and oregano in containers without proper labeling. Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-307.11 - Miscellaneous Sources of Contamination: Observed uncovered bottle of pepper, can of ketchup, and an avocado in a storage cabinet. Protect food from contamination sources not specifically noted by code. The PIC threw away the avocado and covered the pepper and ketchup during inspection. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-502.13 - Single-Service and Single-Use Articles, Use Limitation: Observed single-use garlic container being used to store oregano on an upper spice shelf. Single-use and single-service articles may not be reused. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 - Cutting Surfaces: Observed cutting board with deep groves, making it unable to be properly cleaned and sanitized. Cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized or discarded. Replace or resurface cutting board. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 - Cleaning, Frequency and Restrictions: Observed soiled flooring throughout the mobile food unit, especially in the storage cabinets. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Thoroughly clean all floors in the unit. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-501.110 - Using Dressing Rooms and Lockers: Observed employee personal items, such as medications and foods, stored with single-service items and customer food items in the lower storage cabinets. Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions. |