| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-102.11 Demonstration-(PF)
Facility had several P/PF violations during today's inspection. 8 repeat items and 4 priority items and 5 priority foundation items. Based on the RISKS inherent to the FOOD
operation, during inspections and upon request the PERSON IN CHARGE sha l demonstrate this knowledge by:
(A) Complying with this Code by having no PRIORITY violations.
(B) Being a certified FOOD protection manager
(C) Responding correctly to the inspector's questions as they relate to the specific FOOD operation as specified in 2-102.11 ( C )
(1), (4) - (16). (
CDI, EHS assisted PIC with compliance |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P)
Observed little to no hand washing during today's inspection. Employee was seen re-entering the kitchen and engaging in food handling without washing his hands first. 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)
CDI, A 'When to wash' handout was provided. Instructed the employee to wash his hands. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation-
Observed multiple spices stored at the makeline and grill area uncovered while not in use. Food shall be protection from cross contamination by storing keeping food covered.
CDI, lids were added to all uncovered items |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils- REPEAT
Clean dishes and utensils were stored in dirty containers containing food debris and residue. Additionally, the food-contact surface of the lid for the slaw at the makeline had visible black buildup. Several in-use containers were heavily soiled and stained. The coffee mug used to store toothpicks had an excessive amount of food debris and residue. Multiple spatulas and knives at the makeline were also heavily soiled and stained. The slicer, which had been stored as clean was found covered in dust and various food debris. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
CDI, All items were placed at the dish pit area to be rewashed |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16- TCS FOOD Hot and Cold Holding -
Found a boiled egg in the server station holding at 43F. Cheese dated for 03-4 in the same unit was holding at 46F. Maintained all cold TCS food at 41F or below.
CDI, PIC voluntarily discarded the egg |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf) REPEAT
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P)
Several items stored in the flip top unit were either not dated or were being held past their discard dates. The PIC stated that the flip top is refilled as needed; however, the slaw stored in the unit did not have a date indicating when it was prepared. Additionally, the shredded lettuce in the same unit was marked with an expired date of 6-21; the shredded cheese at the server station had a date of 03-4; and the sliced tomatoes were being held five days beyond their disposition date. Commercially packaged sour cream stored in the tall reach-in cooler also lacked a date indicating when the package was opened. Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. Prepared food items must be discarded after 7 days of refrigeration.
CDI - PIC voluntarily discarded the items. Discussed that dates on items such as dairy products and canned goods are no longer "valid" once opened and that facility has 7 days from date opened to use the item before it MUST be discarded. Day the item is opened counts as Day 1. |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens (Pf) VERIFICATION REQUIRED
The online menu was recently updated as of 6-6-26.Facility has Ahi Tuna listed as rare cook on the ONLINE menu which have the reminder listed however, the menu lack the asterisks which identify items are offered undercooked. 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.
EHS will return July 3,2026 to verify added asterisks or identifier on the menu for undercooked items |
|
35
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
3-501.13 Thawing (Pf) REPEAT
Observed a ROP packaged of Ahi tuna thawed still in its package without a slit. Reduced oxygen packaged fish that bears a label indicating it is to be kept frozen until time of use shall be removed from the reduced oxygen environment prior to thawing under refrigeration, or Immediately upon completion of thawing using other approved method. Sealed bag can trap warm water, creating anaerobic conditions that promote the growth of harmful bacteria such as Clostridium botulinum.
CDI, PIC voluntarily discard the tuna |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
Yes |
No
|
No |
6-202.15 Outer Openings, Protected (C)
Facility installed a door sweep and weather strap along the back door however, the door and weather sweep does not properly fit the door. Allowing pest entry to enter the facility. Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: Filling or closing holes and other gaps along floors, walls, and ceilings; Closed, tight-fitting windows; and Solid, self-closing, tight-fitting doors.
6-501.111 Controlling Pests (Pf)
Observed a dead cockroach in front of the back door. The PREMISES shall be maintained free of insects, rodents, and other pests.
CDI, Discussed increasing the services to 2 times a months. Do not found any other evidence of pest or rodents. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-307.11 Miscellaneous Sources of Contamination-
At the start of the inspection, the 3-compartment sink being used as a prep sink for cook chicken. Also noted, that this area was being used to pre-portion and bag the par-cooked chicken. FOOD shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306. |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Effectiveness - Hair Restraints (C) REPEAT
The kitchen employee was not wearing a beard gaurd while handling food. 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. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
4-903.11 Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.- REPEAT
A box of to-go cups and napkins were found on the floor in the storage area. 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. |
|
46
|
0
|
Gloves used properly |
No |
No
|
No |
3-304.15 (B) - (D) Gloves, Use Limitations (C)
Observed the kitchen employee leaving the kitchen and then re-entering while wearing the same gloves, without washing his hands before resuming work. If used, SINGLE-USE gloves sha l be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation.
EHS educated the PIC on gloves use. |
|
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 (C) REPEAT
The walk-in cooler was actively leaking during today's inspection. The walk-in cooler does not self-latch. The shelves in the walk-in cooler are rusted. Also noted, ice build up on the 3- door reachin freezer. ThThe gasket on the small reach-in cooler located at the grill area is misaligned and separating from the door. Multiple utensils were observed to be in poor condition. Additionally, observed a large cracked in the plexi-glass/ splash guard on the vegetable prep sink and the hand sink. All equipment must be maintained in good repair, and the use of tape as a method of repair is not permitted in a kitchen. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.14 Sanitizing Solutions, Testing Devices-
Facility test strips expired in April 2026 and no longer accurate read the concentration in the dish machine. A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided.
CDI, EHS provided some test strip until facility can order more |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces (C) REPEAT
General DEEP cleaning needed throughout the kitchen; including exterior surfaces on the equipment, lids on the sauce bottles and containers lids and interior surface of all units. All the unit handles in the kitchen required cleaning. The crevice of the flip top and make-line were heavily soil with food debris and black build up. NONFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C) REPEAT
Deep cleaning needed throughout the kitchen in particular the baseboards throughout especially behind the fryer. Black build up on the caulk in the dish pit area. Also noted, cleaning needed in the corners of the walk-in cooler from old spillage and condenser leak. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C)
Reseal the baseboard back to the wall behind the fryer and the back door. Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity - Lighting (C)
Low lighting observed in several areas. The light intensity at the server station was 7.9FC, 15.5 at the reach-in the back storage area and low lighting at the dish pit area. The light intensity shall be at least 10 foot candles in walk-in refrigeration units and dry storage areas and 50FC at a surface where a FOOD EMPLOYEE is working with FOOD or working with UTENSILS or EQUIPMENT such as knives, slicers, grinders, or saws where EMPLOYEE safety is a factor. |