| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) Certified Food Protection Manger (CFPM). PIC shall demonstrate knowledge by being a certified food protection manager. Establishment has no CFPM. |
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
Yes
|
No |
2-103.11 (O) Person in Charge. Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. - Pf PIC unable to perform demonstration of knowledge. CDI-REHS reviewed foodborne illnesses and symptoms to make aware of for employee reporting. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 Cleaning Procedure. Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method. - P No soap available within kitchen (only at restroom). PIC observed pulling muffins out of tin from paper cup bases. CDI-PIC provided the proper elements for hand washing and was observed washing hands. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Handwashing Cleanser, Availability. Provide soap for handwashing at each hand sink. - Pf Handsink in kitchen lacking soap. Correction: soap provided.
6-301.12 Hand Drying Provision. Provide paper towels or approved alternative for hand drying at each hand sink. - Pf Paper towels lacking throughout facility. Soap lacking at kitchen handsink. Correction: PIC secured at the end of reporting visit.
5-205.11 (A) Using a Handwashing Sink - Operation and Maintenance. A handwashing sink shall be maintained so that it is accessible at all times for employee use. - Pf Mop stored in front of the handsink. Correction: Moved. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Milk used for prep of bakery items temped 66 F on the counter. CDI-PIC stated milk left out for ~1 hour (when prep for baked good was performed). CDI-Milk moved to walk-in cooler utilized for drinks to further cool. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf TCS foods prepped on 6/6/2026 per PIC lacking date mark. CDI-date marked 6.6.26. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Thermometer present but not thin probed. Secure thin probe thermometer. Verification within 10 days. |
|
38
|
2
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. Several small flying pest observed throughout inspection.
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. A few dead pest observed on prep table stated to be out of use. No dead rodents observed. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Box of raw shell eggs stored on the ground of walk-in beverage cooler. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. No hair restraint observed. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
Prep table near display case said to be out of use observed with a dead pest, fly swatter, clean to the eye knife and sauces stored on top. Clean even if out of use.
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. |
|
53
|
0.50
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
Yes
|
No |
5-501.17 Provide a covered waste bin in female restrooms. Trash can within restroom lacking lid. Provide a lidded trash can within restroom.
6-202.14 Toilet Rooms, Enclosed (C) a toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door. Bathroom door not self closing. Repair to make door self-close. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Outdoor receptacle doors observed open. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.114 Maintaining Premises, Unnecessary Items and Litter (C) Miscellaneous items throughout establishment. Remove.
6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Flooring by bathroom lacking baseboards/in poor repair.
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Ceiling tiles observed damaged. Repair/Replace.
No dead pest on the floor this inspection. |