| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
Yes
|
No |
2-103.11(G&I)-PIC not aware of final cook & holding temperatures. PIC shall ensure rules in the code for food safety and handling are met. PIC educated at this time. |
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A)-PIC shall demonstrate knowledge by being a certified food protection manager. |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (A)-Employee beverage stored on rack beside clean utensils. Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Employee educated and relocated beverage below table. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (E)-Employee observed washing hands and not using a disposable towel to turn off faucet. Wash hands after handling soiled equipment or utensils. Employee educated at this time. |
|
15
|
1.50
|
Food separated & protected |
No |
Yes
|
No |
3-302.11(A)(1)-Raw meat stored over salsa, cheese, & cooked chicken. Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables.
3-302.11 (A)(2)-Raw chicken stored over raw beef. Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. Items stored accordingly.
3-304.15(A)-Employee observed using 3 comp sink and not changing gloves prior to working with food. Discard gloves after a task is complete or any time they are damaged or soiled. Employee educated, discarded gloves, washed hands, and put on new gloves. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2)-Items in reach-in temped 45-59F. Maintain TCS foods in cold holding at 41F or less. PIC educated and items over 45F for more than 4hrs discarded. |
|
23
|
3
|
Proper date marking & disposition |
No |
Yes
|
Yes |
3-501.17(A)-Several RTE items in reach-ins not date marked. Ready-to-eat, TCS food prepared & held for more than 24hrs shall be properly date marked (prep day counted as day one plus six days for discard date). A return visit by 4/27/26 will be needed to verify date marking is in compliance. |
|
37
|
1
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12-Container of salt & oil not labeled. Working containers holding food or ingredients shall be labeled. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A)-Container used for storing utensils soiled. 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. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-202.16-Replace particle board shelving with easy cleanable material. Nonfood contact surfaces of equipment shall be constructed to allow easy cleaning & to facilitate maintenance.
4-501.11(A)-Make-up unit not working. Equipment shall be maintained in good repair. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.19-Wash solution temped 82F. During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. Wash solution discarded. |