| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-101.11 - Assignment:
There was no person in charge present at the beginning of the inspection. CDI - REHS explained every violation to the PIC once they arrived later in the inspection.
PIC shall be present during all hours of operation. Pf |
|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C)
There was nobody present at the start of the inspection who was servsafe. The PIC, who has servsafe, arrived later in the inspection. Discussed having some more of the employees take the class to have a back up in case one of the two people with servsafe are not here.
The person in charge shall be a certified food protection manager by an ANSI accredited program. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash-
Observed an employee work with raw chicken, then went outside to grab a mop, mopped the floor, returned the mop, swept the floor, and then went back and grabbed potatoes, all without washing hands. On a separate occasion, observed an employee handling raw meat, then answered a phone call, then touched clean containers without washing hands. CDI - PIC had the employees wash their hands.
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 and:
(A) After touching bare human body parts
(B) After using the toilet room
(C) After caring for or handling SERVICE ANIMALS or aquatic animals.
(D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking
(E) After handling soiled EQUIPMENT or UTENSILS
(F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks
(G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD
(H) Before donning gloves to initiate a task that involves working with FOOD
(I) After engaging in other activities that contaminate the hands. (P)
2-301.12 Cleaning Procedure-
Observed an employee wash their hands for approximately 3 seconds, and did not dry their hands using a papertowel and turned off the faucet with their hand instead of using a papertowel. CDI - PIC had employee rewash their hands.
(B) FOOD EMPLOYEES shall use the following cleaning procedure to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms:
(1) Rinse under clean, running warm water;
(2) Apply cleaning compound
(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 an approved method. (P)
(C) To avoid recontaminating their hands or surrogate prosthetic devices, FOOD EMPLOYEES may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a HANDWASHING SINK or the handle of a restroom door. (C) |
|
15
|
3
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P)- REPEAT
Unwashed produce found stored intermingled and above ready to eat in the walk in cooler. PIC reorganized during the inspection. Multiple foods throughout the establishment found uncovered and not cooling. Covers must be on while not actively in-use and not cooling. Raw chicken found directly contacting onions by the prep sink. CDI - Onions and chicken were voluntarily discarded.
(A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display (2) separating types of raw animal FOODS from each other during storage, preparation, holding, ( P) (3) Cleaning EQUIPMENT and UTENSILS and SANITIZING (4) Storing FOOD in packages, covered containers, or wrappings; (C). |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14 Cooling-
Unsalted butter that was heated up earlier and placed on a counter was found sitting out at 93 degrees F. The unsalted butter was placed into the walk in cooler to cool down. However, by the time that two hours had passed, it was still at 76 degrees F. CDI - PIC voluntarily discarded the butter since it did not reach 70 degrees F in 2 hours.
(A) Cooked TCS FOOD shall be cooled:
(1) Within 2 hours from 135F to 70F; and
(2) Within a total of 6 hours from 135F to 41F or less,
(B) TCS FOOD shall be cooled within 4 hours to 41F or less if prepared from ingredients at ambient temperature. (P) |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16- TCS FOOD Hot and Cold Holding -
Unsalted butter, in which the packaging stated that it must be kept refrigerated, was found on the counter at 93 degrees F. PIC indicated that they usually heat it up initially and have it on the counter for the whole day. CDI - Butter was moved to the walk in cooler to cool, but was eventually voluntarily discarded because it did not cool fast enough.
( A ) ( 2 ) Except during preparation, cooking, or cooling, or when time is used as the public health control, cold TIME/TEMPERATURE CONTROL FOR SAFETY FOOD with the exception of EGGS shall be maintained at 41F or below. (P) |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18- Ready-To-Eat Time/Temperature Control for Safety Food), Disposition
Multiple TCS foods found past the 7 day date marks such as goat curry, chicken curry, and polag (cooked and cut spinach). CDI - PIC voluntarily discarded these products.
(A) A FOOD specified in 3-501.17(A) or (B) shall be discarded if it:
(1) Exceeds the temperature and time combination specified in 3-501.17(A), ;
(2) Is in a container or PACKAGE that does not bear a date mark; or
(3) Is inappropriately marked with a date or day that exceeds a temperature and time combination as specified in 3-501.17(A). (P)
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking -
Butter sauce made yesterday found without a date mark in the walk in cooler. Yogurt made yesterday found without a date mark in one of the fliptop coolers. CDI - PIC dated both items.
(A) Refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT as well as READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and PACKAGED by a FOOD PROCESSING PLANT that has been opened and held 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 and may not exceed the manufacturer’s use-by date. (PF) |
|
25
|
0
|
Consumer advisory provided for raw/ undercooked foods |
Yes |
No
|
No |
3-603.11- Consumer Advisory
Establishment is offering salmon cooked to order, and has the consumer advisory as a separate print out from the menu. The print out only states "these items" but does not refer to salmon and there is nothing to asterisk to. CDI - PIC changed the sign to state "Salmon may be served raw or undercooked".
(A)If an animal FOOD is sold raw, undercooked, the PERMIT HOLDER shall inform the CONSUMER of the risk associated with the consumption of that food by way of posting a DISCLOSURE and a REMINDER. DISCLOSURES shall include a description of the animal derived FOOD such as “RAW EGG ceasar salad dressing” or” “Hamburgers cooked to order” . The DISCLOSURE shall also include an asterisks beside the food to tie it to the REMINDER. The REMINDER shall notify the consumer of the risks associated with the undercooked or uncooked FOOD. The following REMINDER verbiage is acceptable:
Regarding the safety of these items, written information is available upon request.
Consuming raw or undercooked MEAT, POULTRY, seafood, shellfish, or EGGS may increase your risk of foodborne illness
Consuming raw or undercooked MEAT, POULTRY, seafood, shellfish, or EGGS may increase your risk of foodborne illness, especially if you have certain medical conditions. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Sanitizers, Criteria-
Sanitizer in the 3 compartment sink was found well above 500 ppm quat. CDI - PIC diluted the solution with water until it reached 200 ppm.
Chemical SANITIZERS 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).(P) |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods-
Unsalted butter was moved to cool in the cooler, but plastic wrap was placed on it, which prevents cold air from reaching the product. CDI - PIC removed plastic wrap to allow cold air to reach the product.
(A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled:
(1) Placing the FOOD in shallow pans;
(2) Separating the FOOD into smaller or thinner portions;
(3) Using rapid cooling EQUIPMENT;
(4) Stirring the FOOD in a container placed in an ice water bath;
(5) Using containers that facilitate heat transfer;
(6) Adding ice as an ingredient; or |
|
37
|
1
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C)- REPEAT
Multiple sauce bottles and shaker cups found without labels.
Except for containers holding FOOD that can be readily and unmistakably recognized , working containers holding FOOD or FOOD ingredients that are removed from their original packages shall be identified with the common name of the FOOD. (C) |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.12 Food Storage, Prohibited Areas (C) - REPEAT
Food found stored underneath the wastewater pump in the walk in cooler. One container of chicken underneath it was found without a cover on it. Containers were moved during the inspection.
FOOD may not be stored:
(A) In locker rooms;
(B) In toilet rooms;
(C) In dressing rooms;
(D) In garbage rooms;
(E) In mechanical rooms;
(F) Under sewer lines that are not shielded to intercept potential drips;
(G) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed;
(H) Under open stairwells; or
(I) Under other sources of contamination (C)
3-305.11 Food Storage-
Dumplings and ice cream found stored on the floor in the walk in freezer. Food was moved off the ground during the inspection.
(A) FOOD shall be protected from contamination by storing the FOOD:
(1) In a clean, dry location;
(2) Where it is not exposed to splash, dust, or other contamination; and
(3) At least 6 inches above the floor |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C)- REPEAT
Two different containers full of water for in-use utensils found below 135 degrees F and there was no flow of water to agitate the water. One of the containers holding the utensils was found to have very dirty water. Points maintained at half because this is a different issue than last inspection.
(B) In FOOD that is not TIME/TEMPERATURE CONTROL FOR SAFETY FOOD with their handles above the top of the FOOD within the container or EQUIPMENT that can be closed.
(C) On a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under 4-602.11 and 4-702.11;
(D) In running water of sufficient velocity to flush particulates to the drain, if used with moist FOOD;
(E) In a clean, protected location if the UTENSILS , are used only with a FOOD that is not POTENTIALLY HAZARDOUS.(TIME/TEMPERATURE CONTROL FOR SAFETY FOOD); or
(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). (C) |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required - REPEAT
Multiple clean containers found stacked wet.
After cleaning and SANITIZING, EQUIPMENT and UTENSILS:
(A) Shall be air-dried or used after adequate draining before contacting FOOD; and
(B) May not be cloth dried.(C)
4-903.11 Equipment, Utensils, Linens, and Single-Service and Single-Use Articles-
Clean pans found stored behind the faucet of the 3 compartment sink, which is subject to splash. Pans were relocated.
Dishes found stored face up with no protective barrier above them. Invert dishes, store elsewhere where there is a barrier above it, designate the top place as a no-use plate, or put a barrier above the dishes.
(A) Cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored:
(1) In a clean, dry location;
(2) Where they are not exposed to splash, dust, or other contamination; and
(3) At least 6 inches above the floor.
(B) Clean EQUIPMENT and UTENSILS shall be stored as specified under (A) of this section and shall be stored:
(1) In a self-draining position that allows air drying; and
(2) Covered or inverted. |
|
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 (C)- REPEAT
The reach in freezer is currently not operational. PIC stated that they are working towards getting it replaced. No food was stored inside it. Points maintained at half because the items from the previous inspection were addressed.
Equipment shall be maintained in good repair. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
Yes
|
No |
4-302.14 Sanitizing Solutions, Testing Devices- REPEAT
Facility has a dish machine that uses chlorine sanitizer, but does not have any chlorine test strips. CDI - REHS left the facility with some to use while they order more.
A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces (C)- REPEAT
Cleaning needed of both of the prep cooler gaskets. Hood in need of cleaning. Sticker residue found on the outside of a few clean containers. REHS recommends degreaser to get rid of sticker residue.
NONFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. |
|
52
|
1
|
Sewage & wastewater properly disposed |
No |
No
|
Yes |
5-402.13 Conveying Sewage (P) VERIFICATION REQUIRED WITHIN 72 HOURS (Thursday 5/21/26)
The pipe underneath the sanitize compartment of the 3 compartment sink is leaking onto the floor. REHS will return on Thursday to verify that this has been fixed.
Maintain sanitary sewage system.-P |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.16 Drying Mops (C) - REPEAT
Mop found stored on the ground outside. Mop found stored with the head up. Mop must be hung with the head facing downwards. Discussed using the top of the mop bucket for storage.
After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
6-501.114 Maintaining Premises, Unnecessary Items and Litter (C)
Stove which is no longer used is in the basement storage, which is only approved for bulk chemical storage. Please remove the stove from the premises.
The establishment shall maintain a premises which is free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used . |