| 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)
At least one Certified Food Protection Manager through an American National Standards Institute (ANSI)-accredited program shall always be present in the establishment.
There is no CFPM "Certified Food Protection Manager" certificate on duty. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.12 Cleaning Procedure (P)
(B) FOOD EMPLOYEES shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms:
(1) Rinse under clean, running warm water;
(2) Apply an antibacterial soap
(3) Rub together vigorously for at least 10 to 15 seconds
(4) Thoroughly rinse under clean, running warm water; and
(5) Immediately follow the cleaning procedure with thorough drying using a method as specified under § 6-301.12.
Observed employee running hot water over his hands. No soap was applied.
Reminded employee soap needed to be applied as a part of the handwashing procedure. CDI
2-301.14 When to Wash (P)
FOOD EMPLOYEES shall clean their hands and exposed portions of their arms immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. After touching bare human body parts other than clean hands and clean, exposed portions of arms; P (B) After using the toilet room; P (C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in 2-403.11(B); P (D) Except as specified in 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; P 50 (E) After handling soiled EQUIPMENT or UTENSILS; P (F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; P (H) Before donning gloves to initiate a task that involves working with FOOD; P and (I) After engaging in other activities that contaminate the hands.P
Observed employee on two different occasions touch phone and proceeded to prepare food. Then employee touched his face and proceeded to prep food.
Employee was asked to wash his hands. CDI |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
REPEAT
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf)
(A)Equipment contact surfaces and utensils shall be clean to sight and touch.
Observed food and debris on several clean and stored utensils..
Containers were placed at the three compartment sink to be rewashed, rinsed and sanitized. CDI |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)
TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained at 41F or less.
Observed lettuce stored in the prep cooler temping at 49F. Chicken wings in the reach in cooler that measured at 52F.
Items were discarded. CDI |
|
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)
Refrigerated, READY-TO EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 41F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1.
Observed lettuce in the prep cooler that was not date marked and employee was unaware of how long the lettuce had been in the prep unit.
Lettuce was discarded. CDI |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Common Name - Working Containers (Pf)
Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. Pf
Observed degreaser and cleaner used as sanitizer.
Degreaser was dumped and sanitizer was made. CDI |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
REPEAT
3-304.14 Wiping Cloths, Use Limitations (C)
(B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under § 4-501.114
Observed used wet wiping cloths in a bucket of sanitizer solution that measured at 0ppm. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - C:
-During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (F) In a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned at a frequency specified under Subparagraph 4-602.11(D)(7).
Observed working utensils in a container of water that temped at 84F.
PIC remade water. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C)
B) Clean EQUIPMENT and UTENSILS shall be stored in a self-draining position that allows air drying.
Wet stacking was observed on stacked black plastic plates at the food prep area. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
REPEAT
4-501.12 Cutting Surfaces (C)
Surfaces such as 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 if they are not capable of being resurfaced.
Observed heavily soiled and damaged cutting boards.
4-501.11 Good Repair and Proper Adjustment - Equipment (C)
EQUIPMENT shall be maintained in a state of good repair and condition.
Reach in Freezer near the fryers gaskets observed torn. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.14 Sanitizing Solutions, Testing Devices (Pf)
A test kit or other device that accurately measures the concentration in mg/l of sanitizing solutions shall be provided.
PIC was unable to find test strips.
EHS WILL RETURN IN 10 DAYS TO VERIFY TEST STRIPS ARE AVAILABLE. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
REPEAT
4-602.13 Nonfood Contact Surfaces;
Nonfood contact surfaces shall be kept free of an accumulation of dust, dirt, food residue and other debris and cleaned at a frequency necessary to preclude the accumulation of such soil residues.
Observed food debris on equipment surfaces, in clean utensil holders, in the gaskets around the facility, and the flooring of both the reach in coolers and reach in freezers.
Increase the cleaning frequency. |
|
50
|
0.50
|
Hot & cold water available; adequate pressure |
No |
No
|
Yes |
5-103.11 Capacity - Quantity and Availability (Pf)
(B) Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the FOOD ESTABLISHMENT.
Hot water was unavailable in the woman's restroom, men's restroom, and did not reach the minimum requirements for the 3 compartment sink.
EHS WILL RETURN IN 10 DAYS TO VERIFY THE HOT WATER HAS BEEN FIXED AND IS REACHING THE REQUIRED TEMPATATURES. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
Yes |
Yes
|
No |
REPEAT
5-205.12 Prohibiting a Cross Connection (P)
A) A PERSON may not create a cross connection by connecting a pipe or conduit between the DRINKING WATER system and a nonDRINKING WATER system or a water system of unknown quality.
Observed Hose on the floor in the CAN WASH.
PIC picked the hose off of the floor. CDI |
|
52
|
1
|
Sewage & wastewater properly disposed |
No |
No
|
Yes |
5-402.13 Conveying Sewage (P)
SEWAGE shall be conveyed to the point of disposal through an APPROVED sanitary SEWAGE system or other system, including use of SEWAGE transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to LAW. P
Observe large grease pond sewage backup outside of the building in the back. It appears grease is dumped in that area. The pond of grease in this area must be removed and cleaned.
EHS will return in 3 days, Monday June 8, 2026 to verify correction is completed. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 Maintaining Refuse Areas and Enclosures (C)
A storage area and enclosure for REFUSE, recyclables, or returnable shall be maintained free of unnecessary items, and clean.
Observed extreme vegetation growing in the enclosed dumpster area. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
REPEAT
6-501.11; Repairing-Premises, Structures, Attachments, and Fixtures-Methods
Physical facilities shall be maintained clean and in good repair.
Surfaces should be smooth, sealed and easily cleanable. Repair areas as needed.
Observed discolored ceiling tiles, and peeling paint above the 3 compartment sink. Flooring that is damaged shall be repaired as soon as possible. Walls have peeling paint and wall is cracking near food prep unit. Replace blown lights in kitchen.
Repair and repaint surfaces as soon as possible. Physical facilities shall be maintained in good repair.
6-501.12 Cleaning, Frequency and Restrictions (C)
PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
Floors throughout the kitchen shall be cleaned. Heavy debris and build up observed. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity - Lighting (C)
The light intensity shall be at least 50 foot candles at a surface where a FOOD EMPLOYEE is working with FOOD or working with UTENSILS or EQUIPMENT such as knives, slicers, grinders, or saws where EMPLOYEE safety is a factor.
Lighting above chicken prep area and above the 3 compartment sink measured at 28FC. Lighting shall be increased and maintained at, at least 50FC. |