| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
Yes |
2-103.11 (A) - (Pf): observed employee in the kitchen (PIC) not able to demonstrate knowledge and perform duties of safely handling food according to codes.
The PERSON IN CHARGE shall ensure that:
(D) EMPLOYEES are effectively cleaning their hands, by routinely monitoring the EMPLOYEES' handwashing; Pf
(I) EMPLOYEES are properly maintaining the temperatures of TIME/TEMPERATURE CONTROL FOR SAFETY FOODS during hot and cold holding through daily oversight of the EMPLOYEES’ routine monitoring of FOOD temperatures; Pf
(K) EMPLOYEES are properly SANITIZING cleaned multiuse EQUIPMENT and UTENSILS before they are reused, through routine monitoring of solution exposure time for chemical SANITIZING; Pf
Verification 4/7/2026 |
|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C): PIC not a certified food protection manager.
(A) 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
Establishment is under a transitional permit and has 180days to obtain certification from date of permitting 3/18/2026. |
|
4
|
1.50
|
Proper use of reporting, restriction & exclusion |
Yes |
No
|
No |
2-201.11 (D): Employee / PIC employee health policy not available at the time of inspection.
Responsibility of Permit Holder, Person in Charge, and Conditional Employees Responsibility of the PIC to Exclude or Restrict (P)
(D) The PERSON IN CHARGE shall ensure that a FOOD EMPLOYEE who exhibits or reports a symptom, or who reports a diagnosed illness or a history of exposure is
(1) EXCLUDED or
(2) RESTRICTED
CDI- provided with employee health card. |
|
5
|
0.50
|
Procedures for responding to vomiting & diarrheal events |
No |
No
|
Yes |
2-501.11 Clean-up of Vomiting and Diarrheal Event (Pf): At the time of inspection, vomiting or diarrheal events clean up plan not available.
A FOOD ESTABLISHMENT shall have written procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT.
The procedures shall address the specific actions EMPLOYEES.
Plan will be provided upon verification visit 4/7/26 |
|
8
|
2
|
Hands clean & properly washed |
No |
No
|
Yes |
2-301.14 When to Wash (P): Observed food employee working in the kitchen constantly switching task. Cleaning the fryers, donning on glove, making food with no handwashing in between.
FOOD EMPLOYEES shall clean their hands immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLESP and:
(E) After handling soiled EQUIPMENT or UTENSILS; P
(F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P
(H) Before donning gloves to initiate a task that involves working with FOOD; P and
Education provided. Verification 4/7/26 |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Hand Drying Provision (Pf): Observed papertowel dispenser jamb and not able to dispense papertowel.
Each HANDWASHING SINK shall be provided with:
(A) Individual, disposable towels; Pf
(B) A continuous towel system that supplies the user with a clean towel; Pf or
CDI- A roll of paper towel provided. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-304.15 (A) Gloves, Use Limitation (P): Observed one single service glove in the chicken breader box.
(A) If used, SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation.
CDI- glove removed and education provided. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.12 Cooking and Baking Equipment (P): Observed employee / person in charge using a utensil scraper to remove debris in fryers, allowing the piece of utensil to touch the trashcan and bringing it back to the fryers to continue removing debris.
(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (5) At any time during the operation when contamination may have occurred. P
CDI- REHS interrupted the process and asked explained the contamination; utensil moved to 3-comp sink. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot Holding (P): Observed fries and egg & cheese sandwich holding in the hot box at 94F.
(A) TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained:
(1) At 57oC (135oF) or above.
CDI-Food in the case has been sitting in the case for 1-2 hours. REHS ensure food was sold or discarded within the next 1.5 hour (11:30AM)
REHS observed unsold food voluntarily discarded in trashcan. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf)
(A) READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date FOOD shall be used, sold, or discarded when held at a temperature of 5C (41F) or less for a maximum of 7 days.
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P):
(A) A FOOD specified in 3-501.17(A) shall be discarded if it:
(1) Exceeds the temperature and time combination specified in 3-501.17(A), except time that the product is frozen; P
(2) Is in a container or PACKAGE that does not bear a date or day; P
Observed multiple container of prepared hotdogs, open packages of hot dogs and cheese without a date.
CDI-Hot dogs in containers discarded. Open packages were dated to reflect 4/1/2026 |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Common Name - Working Containers (Pf): Observed purple solution in a spray bottle without name label.
Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material.
CDI- purple spray bottle was moved to the cashier area to get label. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-302.12 Food Temperature Measuring Devices (Pf): Employee / person in charge not able to locate or provide a food thermometer.
(A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures.
(B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets.
Verification 4/6/26- 4/10/26 |
|
37
|
1
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C): Observed sauces in bottles without label. Flour bins observed without label.
Working containers holding FOOD or ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT shall be identified with the common name of the FOOD. |
|
40
|
0.50
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness - Hair Restraints (C): Observed food employee without hairnet.
(A) FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets to keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations (C):observed multiple wet cloth sitting on prep table and 3-comp sink without sanitizer.
(B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be:(1) Held between uses in a chemical sanitizer solution. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C):
Equipment in need of repair and replacement noted on the transitional permit.
Replacing gaskets on SERVware 2 door prep top
Rusted shelving brackets and braces above 3-comp sink
In 180 days grace period. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-303.11 Cleaning Agents and Sanitizer, Availability (Pf): At the time of inspection, sanitizer solution was not made in place during the active operation.
(A) Cleaning agents that are used to clean EQUIPMENT and UTENSILs shall be provided and available for use during all hours of operation.
Front desk associate / person in charge made sanitizer. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C): Observed fryers siding and other nearby equipment with heavy grease deposit. The pizza prep has sauce residues behind the lid. The inside of stove has burnt residues.
Observed grease drips and residues on the ventilation hood filters and surfaces.
C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 PLUMBING SYSTEM: Observed constant leak at the 3-comp sink faucet.
PLUMBING SYSTEM shall be:
(B) Maintained in good repair.
On transitional permit condition list to be repair within the 180 days grace period. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.13 Receptacles (C) : Observed a hole in the bottom of dumpster.
(A) Receptacles and waste handling units for REFUSE, recyclables, and returnables and for use with materials containing FOOD residue shall be durable, cleanable, insect- and rodent-resistant, leakproof, and nonabsorbent.
5-501.113 Covering Receptacles (C): Observed the door left open to the dumpster when not in use.
Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: B) With tight-fitting lids or doors if kept outside the FOOD ESTABLISHMENT.
5-501.115 Maintaining Refuse Areas and Enclosures (C): Observed broken contianer on top of the grease traps and trash/debris arounf dumpster area.
A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items and clean. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C): Physical facility shall be kept clean.
Observed wall above prep table and walls beneath prep table and 3-comp area soiled.
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C): Physical facility shall be kept in good repair.
Observed exposed wood and laminate in disrepair on bottom corner under hot holding case.
In 180 days grace period. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity - Lighting (C): Observed lighting under the hood at 21FC
The light intensity shall be: (C) At least 540 lux (50 foot candles) at a surface where a FOOD EMPLOYEE is working with FOOD or working with UTENSILS or EQUIPMENT where EMPLOYEE safety is a factor.
Noted in transitional permit condition. Establishment is in the 180 days grace period. |