| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-102.11 (A)(B) (PF): Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne diseases prevention, application of the hazard analysis and critical control point principles, and the requirements of code. The person in charge shall demonstrate this knowledge by: Complying with this Code by having no violations of PRIORITY ITEMS during the current inspection; Being a certified food protection manager.
-PIC does not hold Certified Food Protection Manager Certificate. PIC was not able to sufficiently answer questions relating to food processes. Priority violations were found during inspection. CDI- List of questions provided and discussed with PIC. |
|
2
|
1
|
Certified Food Protection Manager |
Yes |
Yes
|
No |
REPEAT
2-102.12 (A) Certified Food Protection Manager (C): The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program.
-PIC nor any food employees on staff have Certified Food Protection Manager certificate. |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco (C) Employee drinks found stored on prep tables upon arrival. Store drinks on a low shelf and keep covered. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (I) (P): Food employees shall clean their hand sand exposed portions of their arms as specified under 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: after engaging in other activities that contaminate the hands.
-Food employees observed changing tasks and returning to work with food without washing their hands. CDI-Employees rewashed hands.
2-301.15 Where to Wash (Pf): Food employees shall clean their hands in a handwashing sink and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink.
-Food employee was washing hands at prep sink. CDI- Employee directed to use the hand sink. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
No |
Yes
|
Yes |
REPEAT
5-205.11 (A) Using a Handwashing Sink - Operation and Maintenance (Pf): A handwashing sink shall be maintained so that it is accessible at all times for employee use.
-Water sources were turned off to handwash sink upon entry into kitchen for inspection. Employee using prep sink to wash hands due to hand sink being in poor repair. PIC stated that it was turned off between use due to a leak. CDI - PIC turned water on for handwash sink. EHS informed PIC that handwash sink should remain accessible despite the leak. Will verify that hand sink has been repaired by 6/5/26. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (A)(C) Equipment Food-Contact Surfaces and Utensils - Frequency (P): Equipment food-contact surfaces and utensils shall be cleaned: if used with time/temperature control for safety food, equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours.
-Can opener blade and housing had visible buildup of food debris and soils. CDI - PIC moved can opener to warewashing area for cleaning and sanitizing. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) Time / Temperature Control for Safety Food, Hot and Cold Holding (P): Exept during preparation, cooking, or cooling time/temperature control for safety food shall be maintained at 41F or less.
-Various working foods in prep top coolers were measuring above 41F. CDI - PIC moved foods to RIC to cool down to 41F.
-Containers of prepped food in prep top RIC such as a large container of scrambled eggs (measured at 47F) were measuring above 41F. CDI - PIC moved foods to RIC to cool down to 41F.
-Foods listed above were being worked with during breakfast. Discussed not leaving foods out for no longer than necessary for working. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
Yes
|
No |
REPEAT
3-501.17 (A)/3-501.18 (A)(1) Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking, Disposition (Pf): 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.
-Cranberry chutney that was cooked/prepped in establishment was passed 7-day limit of date marking. PIC was unaware that this chutney required disposal within 7 days.
CDI - PIC voluntarily discarded cranberry chutney. |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
Yes
|
Yes |
REPEAT
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens (Pf): If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked, the permit holder shall inform consumers of the significantly increased risk of consuming such food sby way of a disclosure and reminder using brochures, deli case or menu advisories, placards, or other effective written means. Disclosure shall include: Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
-Menu at the establishment does not disclose what items in the omelet are served undercooked. Provide "Eggs cooked to order" to consumer advisory. Will verify compliance by 6/5/26.
-Menu has asterisk for egg under breakfast sandwich, but does not state "cook to order." |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 (A) Sanitizers, Criteria - Chemicals (P): Chemical sanitizers, including chemical sanitizing solution generated on-site, and other chemical antimicrobials applied to food-contact surfaces shall: Meet the requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions).
-Chlorine sanitizer mixed in buckets was too strong (above 200PPM). CDI - PIC diluted chlorine sanitizer to appropriate levels. |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-303.11 Prohibition - Jewelry (C) Food employee observed wearing a watch. Only a plain band is allowed on hands/arms. Repeat. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations (C) Wiping cloths observed stored in soapy water bucket. Store wiping cloths in sanitizer solution only. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C) Do not store tongs on oven door handle. Store in an approved location. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11 (A)(1)(B)(2) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C): Cleaned equipment and utensils shall be stored in a clean, dry location, and; Clean equipment and utensils shall be stored in a self draining position that allows air-drying.
-Plastic prep top containers were wet stacked on unused ice machine for drying.
-Metal pans on drying rack were wet stacked. CDI - PIC moved containers contacting ice machine to dish pit, and moved cleaned and sanitized containers to drying rack with appropriate stacking allowing for drainage/drying.
-Keep containers holding utensils clean and free of debris. Store utensils with handles upright in kitchen area. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-502.13 Single-Service and Single-Use Articles - Use Limitations (C) Do not reuse plastic cups to dispense coffee. Use approved utensil with handle. |
|
47
|
0
|
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.
-Cutting board has deep and numerous scoring. Should be replaced soon.
4-205.10 Food Equipment, Certification and Classification (C): Except for toasters, mixers, microwave ovens, water heaters, and hoods, 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.
-Food processor and residential cooler (next to stove) in establishment is not ANSI certified.
4-501.11 Good Repair and Proper Adjustment - Equipment (C): Equipment shall be maintained in a state of repair and condition.
-Chest freezer has ice building around the seal's contact surface, inhibiting the freezer's ability to cool.
-Unused equipment scattered throughout the kitchen: Microwave by prep station, ice machine in dish pit area, Small RIC by oven/stovetop. Should be removed to enable more room for working operations in kitchen.
-Large display cooler used for storing canned and dry goods shelf is leaning, not fastened to side of cooler.
-Address corrosion on inside of Arctic Air cooler. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
REPEAT
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C): Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, and food residue.
-Oven has food residue buildup on front and sides, prep top coolers have food residue build up, small dairy RIC has dairy product spilled in bottom, equipment not in use has food residue buildup.
-General cleaning needed on equipment throughout the facility. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
REPEAT
5-205.15 (B) A plumbing system shall be maintained in good repair.
-Handwash sink and prep sink have a slight leak at spout.
-Mop sink drain is clogged, PIC and food employees unable to pour mop wastewater into drain. Do not dump mop water onto the ground. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
6-501.19 Closing Toilet Room Doors (C) Repair self-closers on restroom doors. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 (A) Cleaning, Frequency and Restrictions (C): Physical facilities shall be cleaned as often as necessary to keep them clean.
-Floors throughout kitchen have food and soil residue buildup. Needs more frequent cleaning.
-Wipe ceiling fan blades in dining room.
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C): Physical facilities shall be maintained in good repair.
-Rack attached to wall by outer door is sagging on the right side, missing support arm.
-Floor tile repairs needed in various areas of back kitchen. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-501.110 Using Dressing Rooms and Lockers (C) Do not store cell phones on prep surfaces in the kitchen. |