| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12(A) - Certified Food Protection Manager: Observed that the PIC did not have a certificate from an accredited food safety program. The person in charge shall demonstrate knowledge by being a certified food protection manager who has shown proficiency of required information through passing a test that is a part of an accredited program. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 - When to Wash: Observed a food service employee who had left the kitchen and returned, donning a pair of gloves to engage in food service without washing their hands. Before donning gloves to initiate a task that involves
working with food. CDI- The food service employee removed the donned gloves, wash their hands, and donned a new set of gloves. P |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.12 - Hand Drying Provision: Observed that there were no paper towels at the handwashing sink. Provide paper towels or approved alternative for hand drying at each handsink. CDI- The PIC replaced paper towels. Repeat. Pf |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Observed ware pans and utensils on the clean storage rack that were still soiled. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI- The pans were taken to the dish area to be cleaned and sanitized. Repeat. Pf
4-602-11(E) 4- Equipment Food-Contact Surfaces and Utensils: Observed microbial build up in the ice machine. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers; surfaces contacting foods shall be cleaned at a frequency needed to prevent build up. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Observed eggs in the display case and meatloaf in the hot hold cabinet that were not being held at 135 degrees or higher. Maintain TCS foods in hot holding at 135F or above. CDI- The PIC voluntarily discarded the eggs during the inspection and the meatloaf was placed in an oven to reheat to 170 degrees. P |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 - Ready-to-Eat, Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition: Observed hot dogs that were opened on 5/19/2026 that were held longer than 7 days. 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- The PIC voluntarily discarded the hot dogs during the inspection. P |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 - Thawing: Observed pork items thawing on the prep counter. Potentially hazardous food shall be thawed at a water temperature of 70F or below, under refrigeration, as part of the cooking process, or in a microwave oven and immediately transferred to cooking equipment. CDI- The pork was placed in the sink to be submerged under running water. |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 - Food Storage: Observed cinnamon and bay leaves on the dry storage shelf that were not covered. Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Repeat. |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 - Effectiveness: Observed food service employee engaged in food preparation without wearing hair restraints. Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Repeat. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 - Wiping Cloths, Use Limitation: Observed a damp wiping cloth being stored on the prep station surface. Hold in-use wiping cloths in sanitizer between uses. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
4-903.11 - Equipment, Utensils, Linens, and Single-Service and Single-Use Articles: Observed single service clamshells and silverware being stored on the floor of the kitchen. Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Repeat. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 - Good Repair and Proper Adjustment: Observed that the doors from the display case had broken off and the gaskets of the hot hold cabinet and the walk in cooler needed to be replaced and cleaned respectively was not in good repair. Equipment shall be maintained in good repair. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-501.110 - Using Dressing Rooms and Lockers: Observed employee personal possessions being stored on the prep table with food prep items. Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions. Repeat. |