| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-102.11 (A) - (C )(1), (4)-(16); Priority Foundation; Several Priority violations were noted and the PIC is unaware and/or not enforcing the requirements of food handling and food safety. The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. CDI- education given and consistent monitoring will be done during regular routine inspections. [REPEAT] |
|
2
|
0
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12(A); Core; No Certified Food Protection Manager (CFPM) present. 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. Have additional staff with managerial control certified to provide better coverage. CDI- Recent Transitional Permit issued. Facility has 180 days from date of transitional permit issuance (issued 12/12/2025) to comply with CFPM requirements. [REPEAT] |
|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
No |
Yes
|
No |
2-103.11(O); Priority Foundation; PIC unable to locate Employee Health Policy. The PERMIT HOLDER shall require FOOD EMPLOYEES and CONDITIONAL EMPLOYEES to report to the PERSON IN CHARGE information about their health and activities as they relate to diseases that are transmissible through FOOD. CDI- Employee Health Policy provided to PIC. [REPEAT] |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
Yes
|
No |
2-501.11; Priority Foundation; PIC does not currently have written procedures available to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. CDI- Written procedures and educational material provided to PIC. [REPEAT] |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 ; Priority Foundation; Paper towels were not available at the dish area handwashing sink. Several sponges and other supplies blocking access to the handwashing sink paper towel dispenser. Provide paper towels or approved alternative for hand drying at each handsink. CDI- paper towels were provided and blocking items moved. [REPEAT]
5-205.11; Priority Foundation; Large knife and single-service container sitting on kitchen handwashing sink rim. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing. CDI- Knife and containers returned for cleaning during inspection. |
|
15
|
1.50
|
Food separated & protected |
No |
No
|
No |
3-302.11; Priority: Raw shell eggs stored above produce in glass door cooler. In low freezer, raw chicken stored above cooked rice. FOOD shall be protected from cross contamination by: Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented, raw meats in order of final cook temperature, and cooked foods and produce above raw meats. CDI- Food rearranged during inspection. [REPEAT]
3-302.11; Core; In low coolers, a few containers of prepared foods stored under open wire shelving without covers. FOOD shall be protected from contamination by storing the FOOD in packages, covered containers, or wrappings (If cooling, loosely covered, or uncovered if protected from above contamination). Cover stored food. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-501.114; Priority; Sanitizer concentration too low at the kitchen dish machine, measured at 0ppm chlorine. A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation shall meet the criteria specified in Food Code, and shall be used in accordance with the EPA-registered label use instructions. Maintain chlorine sanitizer to at least 50ppm. VR- VERIFICATION REQUIRED. Have dish machine serviced so able to provide at least 50ppm chlorine at dish machine. REHS will return Friday to verify correction completed. Until repairs complete, use 3-comp sink for sanitizing of all dishes. Use test kit to verify sanitizer water at required 50-200ppm chlorine. [REPEAT]
4-601.11(A); Priority Foundation; Strainers stored as clean at the 3-comp sink observed with food residue remaining. Multiple utensils stored in pan also with food debris/residue. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Utensils and strainer baskets returned for additional cleaning during inspection. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) and (B); Priority; Cold-Holding: In right prep unit, octopus overstacked in pan at 48F, cooked potato in wide shallow pan at 52F, cut tomatoes at 47F. In low cooler, chicken bits in dredge at 54F. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- TCS foods exceeding 41F voluntarily discarded by PIC during inspection. [REPEAT] |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18; Priority; Disposition: Date-marking missing on beef cooked 3 days ago, and noodles cooked yesterday. Refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a food establishment for more than 24 hours shall be date-marked. The day of preparation shall be counted as Day 1 (ex.-date the milk opened, date the meat/vegetable cooked). Add date mark to prepared TCS foods that will be held over to the next day. When freezing cooked TCS foods, include the Date Cooked/Date Frozen/Date Thawed. Prepared TCS food shall be discarded if it exceeds the temperature and time combination as specified in Food Code (up to 7 days when maintained at 41F and less). CDI- Known dates added. |
|
28
|
1
|
Toxic substances properly identified stored & used |
No |
No
|
No |
7-102.11; Priority Foundation; Labeling missing on spray bottle of alcohol and buckets of soapy water. 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. CDI- Labeling added during inspection. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13; Priority Foundation; Thawing Method: Several boxes of fish and meat sitting out on counter during entire inspection. Open box of fish measured at 32F. When asked, PIC stated these items were delivered about 4 hours ago, and they are thawing them to then start prep. Exceeding capacity of current cold-hold equipment, no room for these extra items, as walk-in cooler is currently broken down. TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) foods shall be thawed: Under refrigeration that maintains the FOOD temperature at 5C (41F) or less; or Completely submerged under running water, At a water temperature of 21C (70F) or below, With sufficient water velocity to agitate and float off loose particles in an overflow, and For a period of time that does not allow thawed portions of a raw animal FOOD requiring cooking to be above 5C (41F), for more than 4 hours including The time the FOOD is exposed to the running water and the time needed for preparation for cooking. CDI- PIC educated on thawing methods and directed to move product to refrigeration. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12; Core; Labeling missing on large bins of flours, spices and squeeze bottles of food ingredients. Very dark blue painters tape used on some containers, too dark to be legible. If use painters tape, select a very light color so that writing is clearly legible. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD. Add labeling to these items. [REPEAT] |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111; Core; Live roach crawling up wall in kitchen. Another dead roach in kitchen handwashing sink. Multiple fruit flies in back kitchen hall space. The PREMISES shall be maintained free of insects, rodents, and other pests. Increase pest control measures. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-303.12; Core; Multiple pans of seafood and chunks of winter squash in top section of prep unit stored in undrained ice/pooled water. unPACKAGED FOOD may not be stored in direct contact with undrained ice. Exceptions are whole raw fruits, raw vegetables/potatoes, and tofu, may be immersed in ice or water. CDI- Water/ice removed during inspection. [REPEAT]
3-305.11; Core; Boxes of cooking oil observed stored on the floor in the basement storage room. FOOD shall be protected from contamination by storing the FOOD: In a clean, dry location; where it is not exposed to splash, dust, or other contamination; and At least 15 cm (6 inches) above the floor. CDI- Food moved to shelf during inspection. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14; Core; Damp wiping cloths left out on counters, with no sanitizer bucket made up to return them to. Cloths in-use for wiping counters and other equipment surfaces shall be held fully submerged between uses in a chemical sanitizer solution at the required concentration (50-200ppm chlorine, or 200-400ppm quat). Prepare sanitizer buckets for the wiping cloths at the beginning of each shift. |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
3-304.12; Core; Knife at prep unit stored wedged in soiled space between pieces of equipment. Soiled ladle stored in water by stove, with water measured at 84F. A couple pairs of tongs hanging off side of cart into adjacent trash can. During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: in the FOOD with their handles above the top of the FOOD; or In a clean/dry, protected location; or 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 in Food Code (every 4 hours). CDI- Utensils returned for cleaning during inspection. [REPEAT] |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11(A), (B) and (D); Core; Metal pans stored as clean observed stacked wet. Clean EQUIPMENT and UTENSILS shall be stored In a self-draining position that allows air drying; and Covered or inverted. Allow pans to thoroughly air dry before stacking.
4-903.11(A), (B) and (D); Core; Multiple stacks of clean plates stored under the handwashing sink soap dispenser at the 3-comp sink. Cleaned EQUIPMENT and UTENSILS shall be stored: In a clean, dry location; Where they are not exposed to splash, dust, or other contamination; and At least 15 cm (6 inches) above the floor. Move the soap dispenser so directly over the handwashing sink. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
4-903.11(A) and (C); Core; Stacks of unwrapped uncovered single-service containers stored food-side up, and others food-side down on soiled surfaces. SINGLE-SERVICE and SINGLE-USE ARTICLES shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. Containers inverted food-side down during inspection. Additional cleaning is needed. [REPEAT] |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-903.11(A), (B) and (D); Core; Multiple stacks of clean dishes/pans in kitchen and in basement storage room are stored food-side up. Clean EQUIPMENT and UTENSILS shall be stored In a clean, dry location; Where they are not exposed to splash, dust, or other contamination; At least 15 cm (6 inches) above the floor, and Covered or inverted. Ensure surfaces clean, then invert all these dishes food-side down.
4-202.11; Priority Foundation; Plastic food storage container in use observed cracked through to food surface. Manual juice squeezer observed with a lot of peeling paint. Multiuse FOOD-CONTACT SURFACES shall be: SMOOTH; Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections, and Free of sharp internal angles, corners, and crevices. CDI- Damaged container and squeezer voluntarily discarded by PIC during inspection.
4-205.10; Core; KitchenAid blender labeled for Household Use. When asked, PIC stated the blender is used for restaurant items. Except for toasters, stand mixers, microwave ovens, water heaters, and hoods, FOOD EQUIPMENT shall be used in accordance with the manufacturers intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. Remove the household blender. Obtain a commercial grade blender.
4-501.11; Core; Door gasket torn on the low cooler. Pooled water in the bottom of the right prep unit, which may indicate a clogged drain line. Basement walk-in cooler PIC states is not working, not used, and unable to access that room due to lost door key. Legs of food prep sinks are rusted. EQUIPMENT shall be maintained in a state of good repair and condition. EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturers specifications. Replace the door gasket and rusted equipment. Have the prep unit serviced. Exceeding capacity of current cold-hold equipment, repair the walk-in cooler. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(B) and (C); Core; Residue/debris accumulation along all low and high storage shelves, along cook equipment, prep sinks, and in cold-hold equipment. Black char accumulation on the stove top. Utensils bin with a lot of sticky residue buildup. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Increase cleaning frequency to these areas and clean thoroughly. [REPEAT] |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.16; Core; Kitchen Handwashing sinks are lacking a trash can. If disposable towels are used at handwashing lavatories, a waste receptacle shall be located at each lavatory. Ensure each handwashing station has a trash can, that is not so large as to block access to the sink. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11; Core; Several holes were observed in the walls throughout the kitchen, with large openings by the front kitchen handwashing sink. Wall corner guard missing at entrance to kitchen with some wall tile damage. PHYSICAL FACILITIES shall be maintained in good repair. Replace the wall corner guard. Repair/replace the wall tiles and properly patch all the holes so walls are smooth and cleanable. [REPEAT]
6-501.11; Core; Caulk has pulled apart and has black microbial growth down into the caulk around the food prep sinks. PHYSICAL FACILITIES shall be maintained in good repair. Recaulk this area so smooth and cleanable. [REPEAT]
6-501.12; Core; Residue/grease/debris accumulation along floors under and around equipment throughout kitchen. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas and clean thoroughly. [REPEAT] |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-202.11; Core; Tube lights over 3-comp sink and over food storage by kitchen entrance are lacking cover. Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; or unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Replace the missing covers for these fixtures. [REPEAT] |