| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12A (C) Observed PIC without Food Protection Manager Certification. The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Provide PIC with Food Protection Manager Certification all hours of operation. Permit was issued 12/17/25, therefore, points will be deducted after July 15, 2026. |
|
8
|
4
|
Hands clean & properly washed |
Yes |
Yes
|
No |
2-301.14 (P) Observed food employee use gloved hands to touch clothing and continue to prepare food without changing gloves/washing hands. Hands shall be properly washed after handling soiled equipment, before donning gloves for working with food, and after engaging in other activities that contaminate the hands. CDI: EH reminded employee to change gloves/wash hands once contaminated. Employee donned clean gloves. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11A (P) Observed sealed container of sliced turkey/ham stored on bottom shelf of prep unit with raw tenderloin and country ham. Food shall be protected from cross contamination by storing raw foods separate and away from ready to eat foods and organizing according to final cook temperatures. CDI: PIC relocated sliced turkey/ham to walk-in freezer. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-602.11E,4 (C) Observed tea and soda nozzles with dried debris. In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean tea and soda nozzles. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16A,1 (P) Observed hamburgers in steam table with temperatures <135F. TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained at 135°F or above, except that roasts may be held at a temperature of 130°F or above. CDI: Employee reheated hamburgers on grill since only in steam table 1.5 hours. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16A,2 (P) Observed multiple items inside prep unit and walk-in with temperatures >41F. TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained at 41°F or less for cold-holding. CDI: PIC voluntarily discarded all TCS foods in prep unit and all TCS foods in walk-in over 45F. TCS foods <45F were relocated to walk-in freezer if freezable. Foods not freezable were voluntarily discarded. Owner contacted refrigeration technician to come service units. |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 (C) Observed food employees without hair restraints. Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Provide hair restraints for food employees. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14B,1 (C) Observed wet wiping cloths in quaternary ammonia sanitizer bucket with concentration <200 ppm. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in a chemical sanitizer solution. CDI: Employee remade sanitizer and it registered at 200 ppm. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-904.11B (C) Observed spoons and forks stored with food contact surface up. Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self-service is provided. Store spoons and forks with handles up to protect food contact surface. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11A (C) Observed ice build-up on fan coils in walk-in and prep unit/walk-in not maintaining TCS foods at 41F or below. EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. Owner called refrigeration technician to come service units.
4-202.16 (C) Observed lid of sugar container cracked. Non-FOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Replace lid for sugar container. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 (C) Observed wall behind 3-comp sink with peeling paint, wall behind hand sink and ceiling in women's restroom in disrepair/peeling paint and FRP dividers not secured. PHYSICAL FACILITIES shall be maintained in good repair. Repair walls and ceiling. Secure FRP dividers. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
Yes
|
No |
6-303.11B,3 (C) Observed light intensity in both restrooms <20 foot candles. The light intensity shall be at least 20 foot candles in areas used for handwashing, WAREWASHING, and EQUIPMENT and UTENSIL storage, and in toilet rooms. Provide light intensity of 20 foot candles in both restrooms.
6-303.11A (C) Observed light intensity in storage trailer < 10 foot candles. The light intensity shall be at least 10 foot candles in walk-in refrigeration units and dryFOOD storage areas and in other areas and rooms during periods of cleaning. Provide light intensity of 10 foot candles inside storage trailer.
6-501.14A (C) Observed ceiling vents in both restrooms maintained dusty. Intake and exhaust air ducts shall be cleaned, and filters changed so they do not become source of contamination by dust, dirt, and other materials. Clean ceiling vents in restrooms. |