| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C): Person in charge must be a certified food protection manager.
PIC not a certified food protection manager |
|
5
|
1
|
Procedures for responding to vomiting & diarrheal events |
No |
Yes
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event (Pf): 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.
Written procedure was not available at the time of inspection.
REHS will emailed a copy to PIC. |
|
6
|
0.50
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
Repeat:
2-401.11 Eating, Drinking, or Using Tobacco (C): An EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas.
Observed a cup of water on the prep table. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P): FOOD EMPLOYEES shall clean their hands before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS and (A) After touching bare human body parts other than clean hands (E) After handling soiled EQUIPMENT or UTENSILS (F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (H) Before donning gloves to initiate a task that involves working with FOOD; (I) After engaging in other activities that contaminate the hands.
Observed employee did not washed hands before handling bread. CDI- PIC educated and provided handouts. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Handwashing Cleanser, Availability (Pf): All handwashing sink must be provided with soap.
No handwashing soap was available in the bathrooms on 2nd floor. CDI- Soap was available for replacement.
6-301.12 Hand Drying Provision (Pf): All handwashing sink must be kept fully equipped including paper towel during hours of operation to encourage employees to follow proper handwashing technique.
Observed no paper towel at the handwash sink. CDI- PIC obtain napkins in place of paper towel.
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf): Hand washing sink must be accessible at all times.
Observed a bucket sitting in the handwashing sink. CDI- PIC removed bucket. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-501.114 Manual Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P)
A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at contact times specified under 4-703.11(C) shall meet the criteria specified under §7-204.11 Sanitizers, Criteria
Observed no sanitizer available to sanitize dirty dishes.
Verification required 6/1/2026 |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
Repeat:
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P): TCS food shall be held at 135F or above to prevent the potential of microbial growth that can cause foodborne illness.
Observed onion in the steam well holding at 109F and baked beans holding at 122F CDI- employee increased the number on the cooker/warmer to reheat the mushroom and baked beans. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf): TCS food held shall be label with a prep date or the date that the food package was open.
Observed a bags of chicken wigs and shredded chicken open without date label. CDI- PIC was educated and stated that a bag does not last more than 2 days. PIC dated wings and shredded chicken/
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P): (A) RTE TCS food shall be discarded if it: (1) Exceeds the temperature and time combination (2 Is in a container or PACKAGE that does not bear a date or day; (3) Is inappropriately marked with a date or day that exceeds a temperature and time combination.
Observed a bags of chicken wigs and shredded chicken open without date label. CDI- PIC dated chicken wings and shredded chicken. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-307.11 Miscellaneous Sources of Contamination (C): FOOD shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306.
Observed frozen food ( bread and fries) stored in a chest freezer upstairs out in the open area with no lock. |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness - Hair Restraints (C): Employees handling food shall wear an effective hair restraint.
Observed food employee not wearing hairnet. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
Repeat:
4-205.10 Food Equipment, Certification and Classification (C): Food equipment shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program.
Reach in freezer on the 2nd floor has a manufacture statement for "household freezer."
The 2 ninja air-fryers are not design for commercial use. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
Repeat:
4-602.13 Nonfood Contact Surfaces (C): Non-food contact surfaces shall be kept clean at a frequency necessary to preclude accumulation of soil residues.
Observed soil residues on the surfaces of the prep top and cooler. Gaskets to the prep unit are soiled.
Observed excess food residues ( collected for more than a day) on the lids of each food container in prep top
Observed soiled surfaces in the 3-door RIC where big containers of dressing are stored.
Observed dust residues on the bottom two mini oven (not in use) |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C): Physical facility shall be clean as often as necessary to removed soiled residues and dust.
Observed soiled floor in kitchen area. A piece of food utensil is on the floor. |