| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
Yes |
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
2-102.11 The PIC shall demonstrate knowledge by responding correctly to the inspector's questions related to the specific food operation. Pf.
If one of these conditions are met then you are in compliance with this requirement. Today none of the 3 requirement were met. |
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels, or an approved alternative for hand drying at each hand sink. Pf. One sink in kitchen did not have paper towels. Corrected during inspection-paper towels resupplied to sink. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Food shall be protected from cross-contamination by separation during storage, preparation, holding, and display. P. Follow chart for proper order of food storage. Today raw eggs over ready to eat food in 2 door cooler. Corrected during inspection-ready to eat food put over raw eggs. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-601.11 Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. Need to clean can opener. Verification required-must correct on or before 05/25/2026. |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 TCS foods that are cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of 165F for 15 seconds. P. Yams, mashed potatoes, rice, collards, pintos, green beans on steam table #1 and chili on steam table #2 have been cooked or reheated, then refrigerated for next day service. Today using steam tables to reheat. Steam tables are designed to hold food hot not make the food hot. Corrected during inspection-chili reheated to 178; listed items on steam table #1 put back in cooler and cooling at .12 degrees per minute. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16 Maintain TCS foods in cold holding at 41F or less. P. Buttermilk and milk in 2 door cooler #2 and buttermilk bath on raw chicken makeup above 41 degrees-see temperature chart. Corrected during inspection-buttermilk, milk, and buttermilk bath discarded. Need to have a way to hold buttermilk bath on chicken makeup 41 degrees or below (can try putting a a large container with ice that completely surrounds the buttermilk-this may or may not work) or can use time as a public health control. If using time, must have a written plan: Buttermilk will be held cold in 2 door cooler 41 degrees or below. When the buttermilk is removed from the cooler, the time will be recorded. Any buttermilk left after 4 hours will be discarded. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark commercially processed food when the original container is opened in a food establishment and held for more than 24 hours. Pf. Need to date mark beef franks. Corrected during inspection-date 5/10. Need to date mark slice cheese unless it states that it is American or processed on the packaging. Today provolone cheese not date. Corrected during inspection-discarded. Cut lettuce must be date marked when the package is opened. Corrected during inspection-dated 5/14-appears it can be held for more than 24 hours after opening. Mac+cheese must be date marked. Corrected during inspection-dated 5/14-appears it can be held for more than 24 hours after opening. Additionally, when date mark indicates the date the the time/temperature control for safety food that is ready to eat can be safely consumed when it is held at 41 degrees or below. Holding this food above 41 degrees makes it not safe to hold the food for 7 days, therefore the milk in the 2 door was not only in violation of cold holding but date marking as well. |
|
28
|
0
|
Toxic substances properly identified stored & used |
No |
No
|
Yes |
7-102.11 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. Pf. Need to identify the container used for wiping cloths with common name of chemical. Verification required-must correct on or before 05/25/2026. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 Hold in-use wiping cloths in sanitizer between uses and laundry daily. Today 0 ppm of chlorine in sanitizer container. Must maintain chlorine in sanitizer container 50-200 ppm. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11 Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Once protective plastic for single use articles such as takeout containers is opened, need to invert single service articles or leave enclosed in the package. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
Yes |
4-303.11. Refrigeration must be of sufficient capacity to cold hold time/temperature control for safety food at 41 degrees or below. Today air temperature of 2 door cooler with cold holding food temperature violations 46 degrees. Need to repair cooler on or before 05/25/2026. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 Non-food contact surfaces and utensils shall be clean to sight and touch. In general need to clean non-food contact surfaces in kitchen, in particular need to clean cart and table at hood, table grill sits on, sides and front of fryers, front and side to chicken makeup cooler. |