| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11 Person In Charge Duties - Pf; Facility score has dropped below an A, during inspection observed thirteen Priority or Priority Foundation items. PIC shall ensure rules in the code for food safety and handling are met, as outlined in the responsibilities listed in 2-103.11 (A) - (P). CDI - Education provided with PIC. Discussed with PIC during inspection violations that were observed and how to continue corrective action. |
|
4
|
1.50
|
Proper use of reporting, restriction & exclusion |
Yes |
No
|
No |
2-201.11(A) Responsibility of Permit Holder, Person in Charge, and Conditional Employees - Facility does not have an employee health policy. The PERMIT HOLDER shall require FOOD EMPLOYEES and CONDITIONAL EMPLOYEES to report to the PERSON IN CHARGE information about their health and activities as they relate to diseases that are transmissible through FOOD. A FOOD EMPLOYEE or CONDITIONAL EMPLOYEE shall report the information in a manner that allows the PERSON IN CHARGE to reduce the RISK of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, if the FOOD EMPLOYEE or CONDITIONAL EMPLOYEE. CDI - Provided PIC with a copy of the employee health policy. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 Clean-up of Vomiting and Diarrheal Event - Pf; Facility did not have a vomit and diarrhea clean up plan. A FOOD ESTABLISHMENT shall have written procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES, consumers, FOOD, and surfaces to vomitus or fecal matter. CDI - REHS provided facility with a copy of the vomit and diarrhea clean up plan. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14(I) When to Wash - P; Observed food employee wash dishes then begin placing on gloves to begin preparing food for customer without washing hands. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and after engaging in other activities that contaminate the hands. CDI - Instructed employee to remove gloves and wash hands.
2-301.12 Cleaning Procedure - P; Observed employee washing hands and turned off faucet with bare hands, recontaminating hands. FOOD EMPLOYEES shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms: (1) Rinse under clean, running warm water; (2) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; (3) Rub together vigorously for at least 10 to 15 seconds while: (a) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure, P and (b) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers; (4) Thoroughly rinse under clean, running warm water; and (5) Immediately follow the cleaning procedure with thorough drying using a method as specified under § 6-301.12. CDI - Explained to employee how to properly wash hands and turn off faucet with paper towels and not bare hands. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Handwashing Cleanser, Availability - Pf; Both handsinks in kitchen and handsink in restroom did not have soap present. Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap. CDI - Instructed PIC to replace soap at handsinks.
6-301.12 Hand Drying Provision - Pf; No paper towels present at handsinks in kitchen. Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with:
(A) Individual, disposable towels; (B) A continuous towel system that supplies the user with a clean towel; or (C) A heated-air hand drying device; or (D) A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures |
|
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; Observed multiple utensils stored as clean on utensil and equipment shelving that were stored in soiled containers. Observed containers that had been cleaned but food debris was present. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI - Items were removed from clean equipment to be rewashed.
4-702.11 Before Use After Cleaning - P; Observed employee wash container for slushee machine however did not sanitize it after washing. UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning. CDI - REHS explained to PIC and employee item must be sanitized after washing. PIC instructed employee to sanitize item.
4-602.11(E)(4) Equipment Food-Contact Surfaces and Utensils- Cleaning needed of nozzles on drink machine. In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT:
(a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding - P; Observed gyro holding at 115F, onions at 118F, peppers at 98F, and chicken at 124F.
(A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (1) At 135F or above, except that roasts cooked to a temperature and for a time specified in 3-401.11(B). CDI - Instructed PIC to remove all items out of temperature and reheat. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding - Observed multiple packages of cheese stored between 43F-45F in chef's drawer and tall reach in cooler. Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained at 41F or less. Verification Required!! I will return in three days ( Friday, September 18, 2026) to verify equipment is properly maintaining cold hold temperatures at 41F and below. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Thawing - Pf; Observed frozen chicken stored in prep sink at room temperature thawing. Except as specified in (D) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5C (41F) or less; or (B) Completely submerged under running water: (1) At a water temperature of 21C (70F) or below,
(2) With sufficient water velocity to agitate and float off loose particles in an overflow, and (3) For a period of time that does not allow thawed portions of READY-TO-EAT FOOD to rise above 5oC (41F), or
(4) For a period of time that does not allow thawed portions of a raw animal FOOD requiring cooking as specified under 3-401.11(A) or (B) to be above 5oC (41F), for more than 4 hours including: (a) The time the FOOD is exposed to the running water and the time needed for preparation for cooking, or (b) The time it takes under refrigeration to lower the FOOD temperature to 5C (41F). CDI - PIC placed frozen items into refrigerator to thaw. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-302.12 Food Temperature Measuring Devices - Pf; Facility did not have thermometer present at inspection. FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of proper FOOD temperatures. Verification Required!! I will return in 10 days (Friday, September 25, 2026) to verify facility has a working thermometer. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers, Identified with Common Name of Food - Observed multiple sauce containers that were missing labels. Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(A) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles - Observed single service items stored on shelf with food contact side facing up where contamination and splash could occur. (A) Except as specified in (D) of this section, 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 15 cm (6 inches) above the floor. CDI- Operator inverted single service items to have food contact portion facing down. |
|
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 using ice machine in kitchen that is not NSF/ANSI approved. 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. 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. Nonabsorbent wooden shelves that are in good repair may be used in dry storage areas |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-303.11(B) Cleaning Agents and Sanitizer, Availability - Pf; At start of inspection, observed no sanitizer was made or available at facility. Except for those that are generated on-site at the time of use, chemical SANITIZERS that are used to sanitize EQUIPMENT and UTENSILS as specified under Part 4-7, shall be provided and available for use during all hours of operation. CDI - instructed PIC and employee to make sanitizer for facility. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces - Gaskets on all equipment need cleaning. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods - C; Observed hole in wall behind door leading to kitchen next to men's restroom. PHYSICAL FACILITIES shall be maintained in good repair. |