| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11 - Person In Charge: Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. Pf Sick employee policy not available at time of inspection. CDI by providing PIC with policy. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 - Clean-up of Vomiting and Diarrheal Events: A FOOD ESTABLISHMENT shall have written procedures that address the specific actions EMPLOYEES must take when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. Pf No policy available at time of inspection. CDI by providing PIC with policy. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 - Using a Handwashing Sink: Maintain access to handsinks. Handsinks may only be used for handwashing. Pf Employee was observed using the handwash sink in waitress area to provide customer water. CDI by having them move to bar sink to get water for customers. |
|
13
|
1
|
Food in good condition, safe & unadulterated |
No |
No
|
Yes |
3-101.11 - Safe, Unadulterated, and Honestly Presented: Food shall be safe for consumption, unadulterated and honestly presented. P For the menu item for Sole Meuniere, sole fish is not being used as indicated. Barramundi or flounder are being used as substitutes. Correct menu to reflect which fish is being used. Verification required in 3 days (4/24/26). |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 - Reheated for Hot Holding: Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. P Several soups were found on prep top table temping between 75F and 140F degrees. PIC stated items were cooked yesterday and slightly reheated then placed on prep table until a customer orders the item. Once ordered, the item is then portioned and heated on the stove for immediate service. The remaining soup is left on prep table under no temperature control. PIC stated items had been slightly heated 20 minutes prior. CDI by PIC who placed in walk in cooler to cool back down to 41F degrees as they did not want to have to reheat soups to 165F before hot holding at 135F degrees. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in hot holding at 135F or above. P Several soups were found on prep top table temping between 75F and 140F degrees. PIC stated items were cooked yesterday and slightly reheated then placed on prep table until a customer orders the item. Once ordered, the item is then portioned and heated on the stove for immediate service. The remaining soup is left on prep table under no temperature control. PIC stated items had been slightly heated 20 minutes prior. CDI by PIC who placed in walk in cooler to cool back down to 41F degrees as they did not want to have to reheat soups to 165F before hot holding at 135F degrees. |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 - Ready-to-Eat, Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking: Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Pf All items cooked, cooled, or prepped TCS foods in prep top coolers, walk in, and freezers were observed with no dates. PIC stated items had been prepped or cooked yesterday or Saturday depending on the item. CDI by PIC who date marked all items. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-203.11 - Temperature Measuring Devices, Food: Food thermometers shall be accurate to +/- 2 degrees Fahrenheit. Pf No thermometer available at time of inspection. Verification required in 10 days (5/1/26). |
|
37
|
0
|
Food properly labeled: original container |
Yes |
No
|
No |
3-302.12 - Food Storage Containers, Identified with Common Name of Food: Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Sugar, salt, and msg containers by grill were observed with no label. CDI by PIC who labeled. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
Yes |
No
|
No |
3-305.11 - Food Storage: Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Bag of carrots were found on the floor by walk in cooler. CDI by PIC who moved up on racks. |
|
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 shall be maintained in good repair. Continue working on items noted on transitional permit (copy provided). Replace wire racks in coolers that are beginning to rust. Replace freezer door handle. Repair cracked tiles in waitress station. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
Yes |
4-302.13(B) - Temperature Measuring Devices, Manual Warewashing: In hot water mechanical WAREWASHING operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the UTENSIL surface temperature. Pf No testing device available at time of inspection for high heat dish machine. Dish machine was temping correctly with inspectors thermometer at time of inspection. Verification required in 10 day (5/1/26).
4-302.14 - Sanitizing Solutions, Testing Devices: A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. No chlorine test stirps were available at time of inspection. Verification required in 10 days (5/1/26).
4-303.11 Cleaning Agents and Sanitizers, Availability - Cleaning agents and sanitizers, except for those sanitizers that are generated on-site at the time of use, shall be provided and available for use during all hours of operation. Pf No sanitizer was available at time of inspection. CDI by PIC who mixed up sanitizer that tested correctly with inspectors test strips. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces and utensils shall be clean to sight and touch. Change out towels used in waitress area under clean glass wear. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 - Intensity: The light intensity shall be at least 10 foot candles in walk-in refrigeration units and dry storage areas. Walk in cooler was too dark reading at 3 foot candles. |