| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
Yes
|
No |
2-102.11 (A), (B), and (C)(1), (4)-(16) Demonstration - Pf -- Observed priority (most critical violations) items during the inspection, the person-in-charge was not a food safety certified manager, and the person-in-charge did not have proper knowledge regarding public health practices of the facility. The person in charge shall demonstrate knowledge by either having passed an ANSI accredited program (e.g. ServSafe), having no violations of priority items during the inspection, or having proper knowledge regarding public health practices and principles applicable to the operation. The PIC was educated throughout the inspection addressing all cited critical violations observed during the inspection to correct the violation. |
|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager - C -- (0 POINTS): Upon inspection, there was no certified food protection manager (CFPM) present. At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a CFPM by taking and passing an ANSI accredited program (ServSafe for example). A CFPM shall be present during all operating hours. No points were assessed today as you have 210 days from the permitting date (3/21/2026) to provide a CFPM. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash - P -- Observed an employee handle gorund beef with gloved hands and then afterwards, attempt to grab cheese before being stopped. Employees should wash hands after handling raw product and before handling any ready-to-eat foods. The employee properly washed their hands and donned new gloves to correct the violation. |
|
15
|
0
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P -- (0 POINTS): Observed raw shell eggs stored above pickles in the cooler in the side storage room. Arrange each type of food in equipment according to minimum internal cooking temperatures, storing those foods with higher final cooking temperatures below foods with lower final cooking temperatures so that cross contamination of one type with another is prevented. The eggs were disposed of due to temperture violations to correct the violation. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - Pf -- (0 POINTS): Observed a hot dog "slotter" and a cutting board slightly contaminated with food residue in clean storage. Equipment food contact surfaces and utensils shall be clean to sight and touch. The dishes were sent to the dish area to correct the violation. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding - P -- Observed a container of cooked fries at room temperature at 75°F. Store TCS foods at 135°F or above when hot holding. The fries were voluntarily discarded to correct the violation. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) and (B) Time/Temperature Control for Safety Food, Hot and Cold Holding - P -- Observed several containers of TCS foods stored in the pizza prep unit that was running above 41°F (see temperature observations). Store TCS foods at 41°F or below when cold holding. The foods were voluntarily disposed of to correct the violation. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking - Pf -- (0 POINTS): Observed a container of hamburger that was missing a date mark. Ready to eat TCS foods prepared/opened and held for more than 24 hours shall be shall be date marked to indicate when the food shall be consumed, sold, or discarded not to exceed 7 days. The day of preparation/opening shall count as day one. The hamburger was discarded due to temperature issues to correct the violation. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Common Name-Working Containers - Pf -- (0 POINTS): Observed one cleaner bottle that was not labeled. 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. The bottle was voluntarily disposed of to correct the violation. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
Yes |
4-301.11 Cooling, Heating, and Holding Capacities-Equipment - Pf -- Observed the pizza prep unit not operating according to manufacturer's specifications. Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide proper hot/cold holding temperatures. Repair/replace the affected unit on or before Thursday, 3/12/26 for compliance.
3-501.15 Cooling Methods - Pf -- Observed recently cut tomatoes cooling in the top of the sandwich prep unit. The top of a sandwich prep unit is intended to maintain proper food temperatures, not cool food. When food is placed in cooling or cold holding equipment, food containers in which food is being cooled shall be arranged in the equipment to provide maximum heat transfer through the container walls; and loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. The tomatoes were placed on the top shelf of the reach-in cooler to correct the violation. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
Yes
|
No |
3-501.13 Thawing - Pf -- Observed whole chicken thawing in the prep sink without being under running water. The following are approved methods to thaw food: (1) thaw under 41°F or less refrigeration, (2) submerged, under 70°F or lower running water, (3) in the microwave, if cooked immediately after with no interruption in the process, or (4) as part of the cooking process. The foods were below 41 degrees F, so they were placed in a large container with cold water running over it to correct the violation. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food - C -- Observed a container of sugar that was not labeled. Except for containers holding food that can be easily recognized such as dry pasta or rice, working containers holding food or food ingredients that are removed from their original packages, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Controlling Pests - C -- Observed several flies in the kitchen and near the mop sink and restrooms. The premises shall be maintained free of insects, rodents, and other pests. Contact a licensed pest control operator to eliminate the flies. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-304.13 Linens and Napkins, Use Limitations - C -- (0 POINTS): Observed towels in direct contact with biscuits in the holt holding unit. Linens, such as cloth napkins, may not be used in contact with food unless they are used to line a container for the service of foods and the linens and napkins are replaced each time the container is refilled for a new consumer. The towels and biscuits were separated with food wrapping to correct the violation. |
|
43
|
0
|
In-use utensils: properly stored |
No |
Yes
|
No |
3-304.12 In-Use Utensils, Between-Use Storage - C -- (0 POINTS): Observed a cup without a handle stored in the chicken boullion. During pauses in food preparation or dispensing, utensils shall be stored with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, cinnamon, or other non time/temperature control for safety (TCS) food. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
Yes
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C -- (0 POINTS): Observed a case of single-service forks and napkins stored on the floor in the storage room. Also, wooden sticks, intended for coffee stirring were exposed--these should be stored in a dispenser that will not allow the others to be touched in-between uses, or other pre-approved method. Single-service and single-use utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination; at least 6 inches above the floor; and shall be kept in the original protective package or stored by using other means that provide protection from contamination until used. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-205.10 Food Equipment, Certification and Classification - C -- Observed a domestic slicer and blender intended for household use only stored in the kitchen. Also, there was one "household use only" freezer used to store food for some food used for customers. Except for toasters, mixers, microwave ovens, water heaters, and hoods, food equipment shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. Remove.
4-501.11 Good Repair and Proper Adjustment-Equipment - C -- Observed the pizza prep unit running over 50°F. Equipment shall be maintained in good repair in accordance with manufacturer's specifications. Service the unit. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C -- (0 POINTS): Observed a small amount of grease, dust, and crumbs on some equipment. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Overall, this is a very clean facility. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 Toilet Room Receptacle, Covered - C -- (0 POINTS): The facility did not provide a covered receptacle in the women's restroom. A toilet room used by females shall provide a covered receptacle for sanitary napkins. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11 Intensity-Lighting - C -- There was no light in the outside storage building. Provide 10 foot candles measured 30 inches above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning.
6-403.11 Designated Areas-Employee Accomodations for Eating/Drinking/Smoking - C -- Observed employee food/drink stored in a reach-in cooler over/with facility food. 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.
6-501.110 Using Dressing Rooms and Lockers - C -- Observed an employee personal cell phone on a table above utensils. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. Employees moved personal belongings to the designated area to correct the violation. |