| 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) - Person in charge must obtain a food protection manager’s certificate from an accredited program by April 30th, 2026. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) Do not store raw foods with or above ready to eat foods. Mushrooms were stored on a pan with ground beef. Mushrooms discarded. Raw eggs were stored above mayonnaise, eggs relocated. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf) - Food contact surfaces of utensils and equipment and utensils shall be clean to sight and touch. Several pans on the clean dish rack were visibly soiled. All items sent to wash. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) - Cold hold all TCS foods at or below 41F. Batter, eggs, and butter milk were stored in ice at the fry station. The items were sitting on top of the ice and the items were out of temperature. The eggs and buttermilk were discarded. The batter was placed in the freezer to chill rapidly. The batter was only out for about an hour. PIC will hold the batter in the low boy in the future. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf) - Date mark all ready to eat TCS items with the date the item was opened or prepared. Several items in cold holding units throughout were not date marked. Many of the items that were not date marked were new menu items. PIC dated items during the inspection. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.12 Food Storage, Prohibited Areas (C) - Store foods at least 6 inches up off of the floor and in a manner that will prevent contamination. Fry batter was stored on the floor in the kitchen and the bag was left open. Store this batter tightly closed or in a closed container at least 6 inches up off of the floor. Batter relocated. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C) - Replace the seal on the WIC door. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
6-202.14 Toilet Rooms, Enclosed (C) - The restroom shall be completely enclosed and provided with a tight fitting and self closing door. The doors to the men’s and women’s restrooms are not self closing. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) - Repair tile where needed in the kitchen and repair grout especially near the dish machine. |