| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-103.11 (A) - (P) (Pf) Person in Charge
The person in charge failed to display active managerial control as 1.) a food employee failed to wash his hands when required, 2.) cold holding lettuce, Cole slaw mix, cheese, raw hamburgers had temperatures above 41F. The person in charge shall ensure that
1.) Employees are effectively cleaning their hands, by routinely monitoring the employees' handwashing,
2.) Employees are properly maintaining the temperatures of time/temperature control for safety foods during hot and cold holding through daily oversight of the employees' routine monitoring of food temperatures, |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P)
A food employee was seen handling raw meat and proceeded to change out gloves without washing hands between. Employee was also transferring work stations and going between the reach in coolers and proceeded to remove gloves without washing hands in between. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation, before donning gloves to initiate a task that involves working with food, or when switching from raw to ready to eat foods, and after engaging in other activities that contaminate the hands. EHS stopped the food employee and had them wash their hands in each instance before donning new gloves. CDI |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils
Soda nozzles at both soda stations had black accumulations and were in need of cleaning. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers at a frequency necessary to preclude accumulation of soil or mold. PIC removed the nozzle to be cleaned. CDI |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2B) Cold Holding
In the long prep unit lettuce, sliced tomato, coleslaw, and sliced cheese were all maintaining temperatures above 41F. In the back reach-in fridge open milk container and sealed cheeses were above 41F. In the prep unit by the cash register raw hamburger was above 41F. TCS foods shall be maintained at 41F or less. Sliced Cheese, Sliced Tomato, and Lettuce prepped this morning were moved to the freezer to rapidly cool. Sealed cheese from the reach in cooler was placed in freezer to rapidly cool. Hamburger was moved to the bottom of the prep unit to cool back into temperature. By the end of the inspection all of these foods were brought back to below 41F. Coleslaw and milk were voluntarily discarded. CDI |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Date marking
Coleslaw made in house and milk that was opened lacked date marking on them. When asked when the coleslaw was prepared PIC said they didn't know. Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. PIC voluntarily discarded the milk as it was also not holding a proper temperature, and PIC voluntarily discarded the coleslaw. CDI |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
4-301.11 Cooling, Heating, and Holding Capacities - Equipment
The long prep unit was unable to hold a temperature during the inspection. Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures. All TCS foods were rearranged throughout the facility to accommodate the prep unit not holding a temperature. EHS will be coming to do a verification visit between today's date and 6/27/2026 to verify that the unit is able to properly hold a temperature below 41F. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-302.12 Thermometer Availability
No thermometer was available during today's inspection.Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. EHS will be coming to do a verification visit between todays date and 6/27 to verify a thermometer is present in the establishment. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
Yes |
6-501.111 Controlling Pests
During the inspection flies were seen throughout the kitchen. The premise shall be maintained free of insects, rodents, and other pests. EHS will be making a verification visit between today's date and 6/27/2026 to check on the facilities efforts to control pests. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-307.11 Miscellaneous Sources of Contamination (C)
Bulk sugar container was left uncovered during the inspection. A decent amount of flies were seen during the inspection as well posing a potential source of contamination for the sugar. Food shall be protected from contamination. EHS covered the container during the inspection. CDI |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment Equipment
Equipment shall be maintained in good repair.
The gaskets on the middle door of the reach in cooler are sealing properly, and the door is cracking open slightly. While the doors are shut properly the cooler maintains a temperature, but throughout the inspection the door was cracking open. Equipment shall be maintained in good repair. EHS highly recommends getting these gaskets repaired. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C)
Equipment non food contact surfaces and utensils shall be cleaned to sight and touch. The low reach prep unit by the cash register had food residue in it and needs cleaning. The top of the ice machine has some food residue and also could use some cleaning. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Physical Facilities Cleaning
Cleaning is needed to the floors, baseboards, and around the cooking equipment. Cleaning is also needed on the wall by the trash can behind the cash register. Physical facilities shall be cleaned as often as necessary to keep them clean. R |