| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-102.11 The PIC shall comply with this code by having no violations of priority items during the inspection or being a certified food protection manager. Pf
Multiple priority violations today in addition to incorrect answers to questions from EHS demonstrating a lack of knowledge & managerial control. |
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-201.11 Ensure food employees understand when to report illnesses, symptoms, and exposure. P
Owner showed EHS employee health document, however, it was not the updated document with 6 reportable illnesses. No points. EHS gave owner updated document. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Maintain access to hand sinks. Hand sinks may only be used for handwashing. Pf
Observed metal pitcher in hand wash sink between prep sinks. Corrected during inspection. Pitcher removed & put to wash.
6-301.14 A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks.
Three hand wash sinks did not have signage. Owner showed EHS signs he has and will put up. |
|
20
|
3
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
3-501.14 Quickly cool cooked foods within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F. P
Marinara made yesterday was 56*F. Turkey gravy made yesterday was 52*F. Corrected during inspection. PIC voluntarily discarded. Repeat violation. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Date mark all ready to eat TCS foods prepared onsite and held for more than 24 hours. Pf
Observed containers of cut tomatoes without date marks, cooked & cooled meatballs without date mark, observed beef from Saturday’s Valentine’s special without a date mark, observed pasta without date marks. Corrected during inspection. Beef voluntarily discarded, dates placed on tomatoes, meatballs, & pasta. Repeat violation. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-207.11 Medicines in a food service establishment for the employee’s use shall be labeled with a legible manufacturer’s label and located to prevent the contamination of food, equipment, utensils, linens, and single-service and single-use articles. P
Observed bottles of medication stored on shelf above coffee and prep table with drink items. Corrected during inspection. Medications removed. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Quickly cool foods. Use open/vented shallow pans, large ice baths, and active stirring methods. Cold air must flow around the product to remove the heat. Pf
Marinara & turkey gravy were in large plastic bucket containers and not cooled within the required time/temperature parameters. Corrected during inspection. Marinara & gravy voluntarily discarded. Discussed with PIC the use of shallow pans, ice baths, stirring, & ice wands. Repeat violation. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-307.11 Miscellaneous Sources of Contamination (C)
Food is still being stored in trash bags. Trash bags are not considered a food-safe item. Attain another way to store these foods.
Food shall be protected from miscellaneous sources of contamination. Repeat violation.
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed container of chicken broth powder with hair on lid sitting on floor in kitchen. When container of shrimp was moved from a table in the kitchen to the walkin, it was placed on the floor of the walkin. Repeat violation. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14 Hold in-use wiping cloths in sanitizer between uses and laundry daily.
Multiple wet wiping cloths on prep surfaces throughout kitchen. Corrected during inspection. Cloths placed in buckets of sanitizer. |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 During pauses in food preparation or dispensing, utensils shall be stored with their handles above the top of the food and the container.
Observed bowl in container of sugar. Corrected during inspection. Bowl removed and replaced with a scoop with the handle up out of the food product. |
|
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)
Domestic freezer & 3 Coca-Cola beverage coolers in use with food. Replace with commercial, ANSI/NSF rated freezers/refrigeration. Repeat violation.
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 ANSI-accredited certification program. If the equipment is not certified or classified for sanitation, the equipment shall comply with Parts 4-1 and 4-2 of the Food Code as amended by this rule.
4-501.11 Equipment shall be maintained in good repair.
Interior rear surface of another microwave has broken off and is no longer easily cleanable or in good repair. Repeat. PIC replaced with another microwave while EHS was doing inspection. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-201.11 The establishment must provide floors, floor coverings, walls, wall coverings, and ceilings designed, constructed, and installed to be smooth and easily cleanable. Antislip floor coverings may be used for safety reasons.
Cracked, broken tiles in kitchen with accumulation of dirty water. Owner states he’s having the entire floor redone in January 2027. He stated he would fix broken tiles until then. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 In walk-in refrigerator units and dry storage spaces, the light intensity must be at least 10-foot candles.
Walkin refrigerator was 0.3 foot candles at the back. Near light bulb, was 18 foot candles. Discussed with owner that there is so much food in this cooler that the light cannot reach the back of the walkin. Remove food or install another bulb to reach at least 10 foot candles in all areas of this walkin. |