| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
Yes
|
No |
2-103.11(A-P)-PIC shall ensure employees are properly storing food in equipment and properly cooking food to required temperatures. PIC shall ensure rules in the code for food safety and handling are met. PIC educated on storing food properly according to final cook temperatures and final cooking temperatures. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12(A)-At least one employee during the inspection shall be a food protection manager. |
|
15
|
3
|
Food separated & protected |
No |
Yes
|
No |
3-302.11(A)(1)-Shell eggs stored over cooked rice in reach-in and opened packages of raw meat stored over plant food in reach-in freezers. Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. PIC educated and storage rearranged accordingly. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 (C )-Tortilla press, grill utensils, and grill magnet used for storing in-use utensils not being cleaned throughout the day every 4hrs. Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code. PIC and food employees educated. Grill magnet cleaned & sanitized and utensils replaced. |
|
18
|
0
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11-Cooked chicken temped below 165F. Food employees questioned on final cook temperatures; however, they were unable to provide the appropriate temperatures. Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. PIC and employees educated on final cook temperatures. |
|
22
|
0
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2)-Sour cream & hot dogs temped 43F in makeup reach-in. Maintain TCS foods in cold holding at 41F or less. PIC instructed to place a work order on makeup and a return trip by 3/20/26 will be needed to verify reach-in is working properly. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.17 (A) or (B)-Cooked rice made yesterday and open container of milk not date marked. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. PIC date marked items at this time. |
|
37
|
1
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12-Ingredients by grill not labeled. Working containers holding food or ingredients shall be labeled. PIC labeled items. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-101.19-Replace wooden pallet for cooking oil with plastic or easily cleanable material. Nonfood-Contact Surfaces of equipment exposed to splash or that require cleaning shall be smooth and easily cleanable. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-205.15-Wash compartment drain for 3 comp sink leaking. Maintain a plumbing system in good repair. PIC called plumber and plumbing repaired during inspection. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11-Continue to replace damaged ceiling tile, repair/repaint floor in kitchen as needed. Physical facilities shall be maintained in good repair.
6-501.16-Mop stored outside with mop head up. After use, mops shall be placed in a position them to air dry without soiling walls, handle, etc. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11(B)-Employee food and drinks stored on reach-in and in reach-ins over food for establishment. Suitable facilities shall be located in an area where contamination of food, equipment, etc can not occur. |