| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C)- Facility did not have a certified food safety protection manager present during inspection. Facility must have ANSI certified food protection manager present at all times of operations. Facility has 210 days from permitting (4/08/2026) to obtain certified food protection manager certification. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation- In chef cold drawer facility had raw chicken and beef over raw fish and shrimp. FOOD SHALL BE PROTECTED BY: Separating raw animal FOODS during storage, preparation, holding, and display AND separating types of raw animal FOODS from each other during storage, preparation, holding CDI -PIC properly organized drawer with raw seafood above of raw beef and raw chicken. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16- TCS FOOD Hot and Cold Holding-(P)- A handful of items were overfilled in flip top units and bottles of sauces that were house made or labeled "keep refrigerated" was not stored submerged in the cooler enough to maintain temps below 41F. Except during preparation, cooking, or cooling, or when time is used as the public health control, cold TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained at 41F or below. CDI- Items were separated and placed into low coolers to cool back down to temp as they had been placed out within previous hour. Discussed not overfilling past fill lines and utilizing ice for taller sauce bottles storage. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf)- Multiple items in tops of flip top units that were pulled from larger portions in walk-in cooler were not labeled with the date. Foods shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 41F or less for a maximum of 7 days and may not exceed the manufacturer’s use-by date. CDI- PIC labeled items with proper dates. |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
No |
No
|
Yes |
3-501.19-Time as a Public Health Control- Facility is holding French fries on time as they are keeping them "less than half an hour" but had no labeling or written procedures. (A) If time without temperature control is used as the public health control for a working supply of TIME/TEMPERATURE CONTROL FOR SAFETY FOOD before cooking, or for READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD that is displayed or held for sale or service:
(1) Written procedures shall be prepared in advance, maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request that specify:
(a) Methods of compliance with Subparagraphs (B)(1)-(4) or (C)(1)-(5) of this section; and
(b) Methods of compliance with3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control.
(B) If time without temperature control is used as the public health control up to a maximum of 4 hours:
(1) The FOOD shall have an initial temperature of 41F or less when removed from cold hold, or 135F or greater when removed from hot holding temperature control unless the TCS food is taken directly from a can or is a ready to eat cut or chopped TCS produce product; (P)
(3) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control;
(4) The FOOD shall be cooked and served, served at any temperature if READY-TO-EAT, or discarded, within 4 hours from the point removed from temperature control:
(5) The FOOD in unmarked containers or PACKAGES, or marked to exceed a 4-hour limit shall be discarded.
Discussed using TPHC moving forward for French Fries. REHS will email sheet to PIC to fill out and review within 10 days to verify form is properly and entirely filled out. Items were labeled with time for today. |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Common Name - Working Containers (Pf)- Multiple containers of sanitizer and soapy water buckets throughout did not have any labeling. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly identified with the common name of the material. CDI- PIC remade and labeled ALL containers. |
|
37
|
1
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C)- Multiple bottles of oils, flour, water were unlabeled throughout facility including both working bottles and large bins. Working containers holding FOOD or FOOD ingredients that are removed from their original packages shall be identified with the common name of the FOOD. Label all containers. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Outer Openings, Protected (C)- Back door was entirely open upon initial entry for inspection. Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by:
(1) Filling or closing holes and other gaps along floors, walls, and ceilings;
(2) Closed, tight-fitting windows; and
(3) Solid, self-closing, tight-fitting doors.
Discussed installing a fly fan and screen door or curtain to prevent pest entry if facility intends to leave back door open. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C)- Cleaned tongs stored above wash basin of 3-comp sink exposed to splash/contamination from dirty dishes. Cleaned EQUIPMENT and UTENSILS, 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.
(B) Clean EQUIPMENT and UTENSILS shall be stored:
(1) In a self-draining position that allows air drying; and
(2) Covered or inverted.
CDI- PIC moved items into sink to be rewashed, rinsed and sanitized and then stored them in proper storage location. Discussed not storing above wash basin below shelf line as well as not storing on handles of ovens, drawers, etc where they could also be exposed to splash or contamination from individuals walking by. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing (C)- Single service items upstairs stored directly on the floor. Single service items not currently in use on cook line were also stored with food contact surface facing upwards and exposed. (A) 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.
SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under (A) of this section and shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used.
CDI- PIC inverted single service items exposed on service line and discussed obtaining shelving/dunnage racks for upstairs single service items and ensuring they remain in packaging protected while up there. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-205.10 Food Equipment, Certification and Classification (C)- Facility is using milk crates as storage shelving. 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. Obtain dunnage racks or other ANSI approved shelving.
4-501.11 Good Repair and Proper Adjustment - Equipment (C)- Walk-in cooler door is damaged around frame, gaskets and door itself. EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. REPAIR OR REPLACE WALK-IN COOLER DOOR. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-203.14 Backflow Prevention Device, When Required. (P)-REHS could not find backflow on ice machine or on outdoor mop sink. IF facility cannot find backflow or finds that either of these items do not have backflow it MUST be installed. A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by:
(A) Providing an air gap as specified u
(B) Installing an APPROVED backflow
REHS will follow up within 3 days to obtain spec sheets/ plumbing records and documentation of backflow prevention. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 Toilet Room Receptacle, Covered (C)- Women's restroom garbage can did not have a lid or cover. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Add lid or replace with a lidded trash can in women's restroom. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.114 Using Drain Plugs (C)- 1 of outdoor dumpsters is missing drain plug. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. Call dumpster company to replace missing drain plug. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-202.12 Heating, Ventilation, Air Conditioning System Vents (C)- Walk-in cooler fan/vent had dust and debris. Heating, ventilating, and air conditioning systems shall be designed, installed and maintained so that make-up air intake and exhaust vents do not cause contamination of food, food-contact surfaces, equipment, or utensils. Clean vent/fan more frequently to prevent buildup and potential contaminants. |