| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
1.50
|
Food separated & protected |
No |
Yes
|
No |
3-302.11(A)(1)-Raw chicken stored beside blooming onions and unwashed produce stored over washed produce in walk-in. Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. PIC educated on storage practices, raw chicken stored separately from blooming onions.
3-302.11-(A)(2)-Raw chicken stored on rack above raw shrimp in walk-in. Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. PIC educated and raw chicken moved below raw shrimp. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
No |
Yes
|
Yes |
4-601.11(A)-Multi-use containers, scoopers, blooming onion slicer, robot coupe for potatoes, and can openers found soiled in clean storage. Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils. PIC pulled utensils to be cleaned. PIC pulled items pulled to be cleaned.
4-602.11(E)(4)-Ice machine needs cleaning. Equipment surfaces such as ice machines & components shall be cleaned at a frequency to prevent mold & soil residue.
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer. Work in place for dish machine. Three compartment sink shall be used for sanitizing utensils until dish machine is repaired. A return trip by 5/29/26 will be needed to verify dish machine is sanitizing properly. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2)-Raw shrimp, chicken in cold drawer unit by grill, chicken wash & raw chicken at breader station, and cheese in makeup on line temped above 41F. Maintain TCS foods in cold holding at 41F or less. A return will be needed by 5/29/26 to verify TCS food is maintained 41F. |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12-Working containers of grill seasonings not labeled. Working containers holding food ingredients removed from their original packaging shall be labeled. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11-Several employees not wearing bearing restraints. Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 (C )-Prep knives stored in between equipment units. Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-903.11 (A)-Utensil racks and bottom of reach-in soiled used for storing salad bowls . Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(B)-Equipment surfaces such as shelving (underneath) over grill and equipment, bottom of cold drawers, reach-ins, gaskets, etc. need cleaning. Nonfood contact surfaces shall be kept clean. |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15-Outside mop sink not draining properly. Maintain a plumbing system in good repair. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12(A)-Walls and floors especially in warewashing area & cookline need cleaning. Physical facilities shall be kept clean. |