| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-202.15 - Package Integrity: Food packaging has be in good condition, intact and protect the food inside. Pf *** There were 2 dented cans on the can rack. PIC placed cans in separate area to be returned to vendor, CDI. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
No |
4-601.11(A) - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Equipment food contact surfaces and utensils shall be clean to sight and touch. Pf
*** Observed multiple dirty and stacked dishes on the clean dish rack. Meat slicer and has dried meat residues from previous use. This items were sent the dishwasher to be re-washed, rinsed, and sanitized. The meat slicer was broke down by PIC and rewashed, rinsed, and sanitized, CDI. |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14 Cooling (B) TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled within 4 hours to 5oC (41oF) or less if prepared from ingredients at ambient temperature, such as reconstituted FOODS and canned tuna. P *** Observed chicken salad and slaw in make top reach in and make top not meeting cooling rates. Chicken salad temped 45F and again after 30 mins at 45F. Slaw temped at 44F and after 30 mins at 44F. Both items were placed in the walk in freezer to continue cooling to 41F or below, CDI. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in cold holding at 41F or less. P *** Observed ham steaks (4/21) and hotdogs (4/22) with in the 3 door reach in cooler. Ham steaks were 44F and the hotdogs were 47F these items were voluntary discarded by PIC. The 3 door reach in cooler had an ambient temperature of 47F. There will be a 72 hour verification conducted on Monday 4/27/2026 to verify compliance. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 - Cooling Methods: Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. Pf *** Observed chicken salad and slaw not meeting cooling rates. Discussed using smaller pans or pre-chilling food pans in walk in freezer. These items were placed in the walk in freezer to facilitate proper cooling, CDI. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 - Controlling Pests: Keep the premises free of insects, rodents, and other pests. *** Observed multiple flies throughout the kitchen. |
|
41
|
1
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14 Wiping Cloths, Use Limitations - (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 *** There multiple solid wet wiping cloth on cook line. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11 Equipment, Utensils, Linens, and Single-Service and Single-Use Articles. (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. *** Observed multiple wet stacked clean dishes. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 - Good Repair and Proper Adjustment: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted. *** Door to the make top reach is in poor condition.
4-501.11 - Good Repair and Proper Adjustment: Equipment shall be maintained in good repair. *** The 3 door reach in cooler has an ambient temperature of 47F. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
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. *** The reach in units and gaskets are heavily soiled. The following equipment have buildup of residues: reach in freezers, and lower shelves, and around flip top unit. The is an accumulation of residues on the sides and fronts of large equipment in the cook line, racks in the walk in cooler, and racks through the kitchen. Drying/storage racks in ware washing area are rusting. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 - System Maintained in Good Repair: Maintain a plumbing system in good repair. *** Observed leak at prep sink. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
Yes
|
No |
5-501.113 - Covering Receptacles: Keep dumpster and other outside waste handling containers for refuse, recyclables, and returnables covered with tight-fitting lids or doors. *** Lids for the recyclable dumpster was open during the inspection. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions - (A) Physical facilities shall be cleaned as often as necessary to keep them clean.
*** Clean the floors under the large equipment on the cook line, clean floors in the walk in cooler, and under ware wash area. Clean walls around cook line. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-403.11 - Designated Areas: Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.
*** Observed a personal items being stored on racks of dry storage above the soda syrups. |