| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12(A) Certified Food Protection Manager. PIC on duty doesn't have Food Protection Manager Certification. 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
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 - Handwashing Cleanser, Availability (Pf) No soap supplied at hand wash sink in the café. Provide soap for handwashing at each handsink. Corrective action; barista supplied a bottle of soap for the sink.
6-301.12 - Hand Drying Provision (Pf) No paper towels supplied at the hand wash sink in the café, the sink next to the fryer in the kitchen, and the sink to the right of the prep area entry way. Provide paper towels, or an approved alternative for hand drying at each hand sink. Corrective action; employee supplied to paper towels to identified sinks.
5-205.11 - Using a Handwashing Sink Operation and Maintenance (Pf) Trash can stored in front of the hand wash sink next to the fryer. Maintain access to hand sinks. Hand sinks may only be used for handwashing. Corrective action; trash can relocated to the ware washing area.
6-301.13 Handwashing Aids and Devices, Use Restrictions. Pitcher of water stored in the hand wash sink. Only use hand wash sinks for hand washing. |
|
13
|
1
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Safe, Unadulterated and Honestly Presented (P) Cucumber pickles (non-commercial) on a flip top cooler across from the grill, and Ahi tuna steaks in a cooler drawer below the grill have visible microbial growth. Food shall be safe for consumption, unadulterated, and honestly presented. Corrective action; identified foods voluntarily discarded. |
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
No |
No
|
Yes |
3-402.11 Parasite Destruction (P) Salmon served under cooked; parasite distruction letter not available/accessible during the inspection. Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. Verification required on or before 5/23/2026. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food Separation, Packaging, and Segregation (P) Raw salmon stored in the same container with Ahi tuna (visible microbial growth). Separate the different types of raw animal foods. Corrective action; salmon voluntarily discarded with tuna. Many open packages of food in the pantry (rice, croutons, walnuts, seasoned frying mix, brown sugar, powdered sugar). Many containers of foods in various coolers uncovered (queso, hollandaise, baguette, grit cakes, lettuce, sausage crumbles, pancake batter, gravy, French toast egg dip, pancake ball batter, Protect food in storage using covered containers, intact wrappings, or packaging. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
Yes |
4-601.11(A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (Pf) Slicer and can opener blade have visible food residue. Equipment food contact surfaces and utensils shall be clean to sight and touch. Verification required on or before 5/30/2026. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) and (B) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) Foods above 41F in coolers: pulled pork, sliced turkey (stored below cooked onions in same pan), cooked onions; Pancake batter, and pancake ball batter in reach-in prep coolers; milk in the café cooler Maintain TCS foods in cold holding at 41°F or less. Corrective action; identified foods voluntarily discarded. Verification on or before 5/23/2026. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P) Some foods held past the discard date: beer cheese (4/25), gravy (5/5). Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. Corrective action; identified foods voluntarily discarded.
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) Some foods not date labeled as required: open bag of feta cheese, pans of queso, gravy, Hollandaise sauce, cut lettuce, sausage crumbles, non-commercial cucumber pickles, Ahi tuna steaks, open carton of milk in café cooler). Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hours. Corrective action; identified foods voluntarily discarded, or dated as required. |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens (Pf) Many items not offered raw or under cooked have an asterisk next to the title of the item of the menu: burgers, fried pork belly BLT, Philly cheesesteak, Chupacabra balls, French toast, stuffed French toast, Captain Cheese's Tacos. Items that are not offered raw or undercooked shall not be asterisked on the menu. Recommend removing asterisks from menu items that are only served fully cooked. Several foods served raw or undercooked do not have an asterisk next to the menu item: Big Denver Steak, Blue Wave Bowl, Coastal Salmon Bowl, Salmon By The Bay. Provide consumer advisory for animal foods served raw or undercooked. Consumer advisory must include disclosure and reminder. Reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote stating 'Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.' Asterisk not located next to the disclosure statement on the menu on several pages of the menu. Disclosure shall identify the animal-derived food by asterisking them to a footnote stating that the items are served raw or undercooked or contain (or may contain) raw or undercooked ingredients. Verification required on or before 5/30/2026. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
Yes |
3-501.15 Cooling Methods (Pf) Deep pan of sausage links cooling in the walk-in cooler at a rate insufficient to meet cooling parameters. Once foods drop below 135°F they must be actively cooled using approved methods. Approved methods include: ice wands, ice baths & stirring, shallow metal pans on a speed rack in the walk-in cooler or freezer, blast chiller with probe inserted into food and turned on to cool, adding ice as an ingredient, etc. Corrective action; relocate foods to shallow uncovered pans for rapid cooling. Verification required on or before 5/30/2026. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-303.12 Storage or Display of Food in Contact with Water or Ice. Bags of shredded potatoes and containers of other foods stored in water accumulating on the floor of the reach-in area of the flip top prep cooler. Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14 Wiping Cloths, Use Limitation. Not enough sanitizer solution in the container of wiping cloths stored behind the coffee bar. Wet wiping cloths observed on various prep surfaces throughout the kitchen. Wet wiping cloths must be stored in a sanitizer solution of proper concentration (50-200 ppm for chlorine/150-400 ppm for quat). Store the cloths immersed in sanitizer solution. Repeated violation from the previous inspection. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage. Tongs hanging on equipment fryer door handle on the cook line. Store in-use utensils in a clean & dry place; in food with handles out; in 135°F or greater water; or under running water which quickly moves food particles to the drain. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment-Equipment. Water accumulation on the floor of the flip top prep cooler across from the stove, gasket in disrepair. Cooler drawer below the grill is not fully closing; food temperatures are above 41F. Equipment shall be maintained in good repair. Repeated violation from the previous inspection.
4-205.10 Food Equipment, Certification and Classification. Slicer is not certified for commercial use. "For Household Use Only" printed on label. Ensure equipment other than toasters, mixers, microwaves, water heaters, and hoods are ANSI-certified or equivalent. Repeated violation from the previous inspection.
4-202.16 Nonfood-Contact Surfaces. Rust buildup in shelving in the pantry where single service items are stored. Foil lining the shelves beside the fryers. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. |
|
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. Grease buildup below foil on shelving next to the fryers. Non FOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris so that proper sanitization can occur.. |
|
52
|
0
|
Sewage & wastewater properly disposed |
No |
No
|
No |
5-403.12 Other Liquid Wastes and Rainwater. Condensate draining into a bucket in the bar walk-in cooler. Condensate drainage and other nonSEWAGE liquids and rainwater shall be drained from point of discharge to disposal according to LAW. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
6-501.18 Cleaning of Plumbing Fixtures (C) Toilets and urinal in men's bathrooms are visible not clean. Maintain handwashing sinks, toilets, and urinals clean. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113 Covering Receptacles (C) Lid and door open on dumpsters. Keep dumpster, outside waste containers covered with tight-fitting lids or doors.
5-501.115 Maintaining Refuse Areas and Enclosures (C) Discarded couch, smoker, and other restaurant furniture and equipment stored outside the backdoor of the establishment. Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) Wall covering torn under the soap dispensers in the women's restroom. Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. |