| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-102.11 (A), (B) and (C) (1), (4) - (16) (PF)
A priority violation was observed during today's inspection (see items #16 & #21 for details). During an inspection and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the HACCP principles, and the requirements of this code. The person in charge shall demonstrate this knowledge by having no violations of PRIORITY items during the current inspection and either 1.) being a certified food protection manager or 2.) responding correctly to the inspector’s questions as it relates to the specific food operation |
|
2
|
0
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12(A) The Person In Charge (PIC) shall be a certified food protection manger who has shown proficiency of required information through passing a test that is a part of an accredited program.
There was no certified food safety manager available during today's inspection. The restaurant owner has 210 days from date of permitting to have someone get a certified food managers certification. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (A) (4) (5) Equipment Food-Contact Surfaces and Utensils (P)
Equipment Food-Contact surfaces and utensils shall be cleaned before using or storing a food temperature measuring device and at any time during the operation when contamination may have occurred.
The thermometer was observed with food debris on it while being stored on the steam well. EHS cleaned thermometer and informed the PIC that the thermometer should cleaned after every use. CDI |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) TCS foods shall be maintained at 135F or above. P
Cooked grilled onions and the chili in the steam well were observed with temperatures below 135 F. The PIC stated that she cooked the onions earlier and stated that they usually put them back on the grill for an order. EHS informed the PIC that once items are cooked, they have to be either cold held or hot held and even though they re-heat the onions for orders, they still need to have a temperature of at least 135 F. The PIC re-heated on flat top. CDI
When asked about the chili in the steam well, the PIC stated that they usually put it in the steam well to heat it up. EHS informed the PIC that the chili should be re-heated to at least 135 F or higher before placing in the steam well for immediate service. The PIC removed the container of chili and re-heated on flat top. CDI |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Pf
A jug of milk and a package of sausage dogs were observed opened without an open or discard date on them. EHS informed the PIC that once those items are opened, they need to be date marked for up to no more than 7 days. The PIC dated during inspection. CDI |
|
37
|
2
|
Food properly labeled: original container |
No |
Yes
|
No |
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.
A container of sugar was observed being stored under the small prep table by the swinging door without a label identifying what they are. R |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
A container of opened pickles was observed stored on the floor in the walk in cooler. EHS informed the PIC that no food items shall be stores on the floor and suggested using a crate to place it on. The PIC placed bucket on shelf. CDI |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (A)
During pauses in food preparation or dispensing, utensils shall be stored with their handles above the top of the food and the container.
Single service french fry boats and a plastic cup was observed being on top of the food and being used as scoops. EHS informed the PIC that scoops or cups with handles should be used for dispensing food from those containers. The PIC removed the cup and fry boats. CDI |
|
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 shall be maintained in good repair.
The gasket is torn on the prep unit cooler door where the sliced cheese is stored and also on the grill drawers. New gaskets are needed. R |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
Yes
|
Yes |
4-501.116 Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. Pf
No quaternary sanitizer test strips were available during today's inspection. The test strips that were available today were not the right kind of quaternary sanitizer test strips. A verification visit will be done between today's date and 4/26/26 to ensure that the proper test strips have been acquired. R VR |
|
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)
The gaskets on the grill drawers are heavily soiled and need to be cleaned. Equipment food contact surfaces and utensils shall be cleaned to sight and touch. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Physical facilities shall be cleaned as often as necessary to keep them clean. The wall in the prep area behind the swinging door and the swinging door itself was observed with food splatter on them. Cleaning is needed. R |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 (B) (3) The light intensity shall be at least 20 foot candles at a distance of 30 inches above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms. The lighting was observed at 4.1 foot candles in the women's room. Brighter lighting is needed. R |