| 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 present employee with supervisory responsibility shall be a current certified food protection manager through an ANSI accredited program. No one present at the time of the inspection had a CFPM. |
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees (P)- 2-103.11(O) The person in charge shall ensure that food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A). The PIC was unable to locate an employee health policy. CDI by providing an employee health polity to the PIC. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 When to Wash (P)- Food employees shall wash their hands and exposed portions of their arms immediately before engaging in food preparation (handling exposed food, clean equipment, utensils, single- service items) and after touching bare human body parts, returning from the bathroom or outdoors, handling soiled equipment, coughing, sneezing, eating, drinking, or using tobacco, and between changing tasks such as to prevent cross contamination, and when switching between working with raw food and ready to eat foods, before donning new gloves for working with food, or after engaging in other activities that contaminate hands. Employee cracked raw non-pasteurized eggs then moved to other tasks without handwashing. CDI by the employee washing hands. |
|
9
|
2
|
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed |
Yes |
Yes
|
No |
3-301.11 Preventing Contamination from Hands (P)- Food employees may not contact exposed, ready-to eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single use gloves, or dispensing equipment. During two occasions two separate employees touched RTE foods while plating. CDI by voluntary discard. |
|
15
|
0
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P)- Raw animal foods shall be stored according to their final cook temperatures and separate from RTE foods. Raw country ham was stored with cheese in the prep top. CDI by rearranging raw items into a separate tray at the front of the prep unit. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14 Cooling (P)- Cooked TCS food shall be cooled from 135F to 70F within 2 hours and from 135F to 41F or below within a total of 6 hours. Fries cooked earlier in the morning was in a large tub in the walk-in unit. Over 20 minutes the center of the container did not cool from 46F remaining the same temperature. CDI by the PIC reheating the fries to 165F. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)- TCS food being cold held shall be maintained at 41F or below. Cheese (54F) and ham (44F) were stacked above the chill line in the prep top and were above 41F. All other items were below 41F. per discussion with the PIC, these items were moved into the prep top shortly before the inspection. CDI by the PIC moving item for cooling. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 (Pf) and 3-501.18 (P)- Refrigerated, ready to eat, TCS food held in the establishment for longer than 24 hours shall be date marked and discarded if found to not be date marked, out of date, or marked for longer than 7 days. Chili was dated 3/05/2026. CDI by voluntary disposal by the PIC. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control (P) (Pf) -If time as a public health control (TPHC) is used for TCS food by a food establishment, written procedures, specifying proper compliance, shall be prepared in advance and made available to the regulatory authority upon request and it must be utilized for a maximum of 4 hours, the food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temp control, and any food left over after 4 hours shall be discarded. Cooked sausage, cooked potatoes, and raw shell eggs were stored at room temperature during the inspection. There was no TPHC procedure, no time marking, and per discussion with the PIC, these items that are left-over are moved back into refrigeration after service. CDI by providing the PIC with a TPHC procedure, and the PIC discarding items at the end of breakfast service. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf)- Cooling shall be accomplished in accordance with proper time and temperature by using one or more of the following methods: shallow pans, thinner portions, rapid cooling equipment (Freezers), metal containers (facilitate heat transfer), ice wands, stirring the food in a container stored in an ice-water bath, adding ice as an ingredient, pre-chilling ingredients, venting lids, proper top shelf cooling, spreading hot containers out or other effective means. Fries were cooling in a large bin in the walk in at an insufficient rate. Discussed with the PIC that the fried could be spread into thinner portions to facilitate cooling. See #20 for CDI action. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C)- During preparation, unpackaged food shall be protected from environmental sources of contamination. If using a 3 comp sink for food prep the entire sink must be washed, rinsed, and sanitized first. Pancake mix was prepared in the 3 comp without the sink being washed, rinsed, or sanitized. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Prohibition - Jewelry (C)- Except for a plain wedding band, while preparing food/handling clean utensils and equipment, food employees may not wear jewelry including medical information jewelry on their arms and hands. An employee was wearing a ring that was not smooth.
2-402.11 Effectiveness - Hair Restraints (C)- Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. A food employee was not wearing hair restraints. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C)- Equipment shall be maintained in good repair. Noted a split gasket at the walk in. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
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, food residue, and other debris. Cleaning is needed on the fan and behind the fan of the walk in. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 (B) Leak pipe etc. not imminent threat: Plumbing systems shall be maintained in good repair. The bottom of the 3 comp had a leak. |