| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-102.11 The PIC shall demonstrate knowledge by responding correctly to the inspector's questions related to the specific food operation. Pf
2-103.11 The PIC shall ensure rules in the code for food safety and handling are met. Pf
Kitchen operator was unable to answer saftey questions, and was performing several priority violations.
Educated operator, and corrected actions were able.
Kitchen was closed early to accommodate training.
kitchen is still with-in 180 opening window. |
|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager.
No food saftey manager on premises. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 After engaging in activities that contaminate the hands, food employees must wash their hands. P Observed kitchen staff not wash hands when required multiple times. CDI had operator wash hands, as well as education. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.11 Provide soap for handwashing at each handsink. Pf Hand soap dispenser was not working at handsink in kitchen. Dispenser was repaired. CDI |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. P Observed sanitizer was too low and had operator remake stronger 100PPM->300 PPM CDI |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheat all TCS foods to 165F within 2 hours of the food falling below 135F or not meeting the minimum reheating temperature of 165F. P Observed microwaved eggs reheated to ~120F. HAd operator place back in microwave and re-heat to 165F. CDI |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 Maintain TCS foods in hot holding at 135F or above. P Observed gravy hot holding on line at 120F. Had staff discard. CDI |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 Maintain TCS foods in cold holding at 41F or less. P Observed milk and yogurt in reach-in fridges holding above 41F. Had staff lower cooler temperature and food is at 41F. CDI |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-302.12 A thin probe thermometer must be used to measure thin foods accurately. Pf Facility does not have a thermometer. VR due by 5/22/2026 |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the premises by using methods such as trapping devices or other means of pest control. Pf
Observed several live cockroaches in facility. Operator has contacted pest control to increase number of traps and more frequent checks. CDI |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11 Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Boxes of forks stored on the floor. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-501.116 The concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. Pf facility does not have testing kit for sanitizer. VR due by 5/22/2026 |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.111 Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair. dumpster is missing drain plug. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Physical facilities shall be maintained in good repair. Observed damage to cabinets and walls.
6-501.12 PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Observed visible soiling in many areas of the kitchen. |