| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C). Food employee was unable to provide a food protection manager certificate. Obtain a food protection manager certificate by 11/13/26. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf). Hand sink was being used to store dirty dishes. A handwashing sink may not be used for purposes other than handwashing. CDI: Dishes were relocated to the three compartment sink. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) Raw eggs were stored above ready to eat food. Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from raw ready to eat food. CDI: Eggs were relocated. |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P). Shredded chicken in the steam table was hot holding below 135F. Chicken had been left out after reheating and before placing in the steam table. The chicken had been out of temperature for more than 4 hours. Time/temperature control for safety food shall be held at 135F or above. CDI: Chicken was voluntarily discarded. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P). Ground meat was left out at room temperature during the lunch rush. Several food items in the upright cooler were cold holding above 41F. Time/temperature control for safety food shall be held at 41F or below. CDI: Ground beef was had not been out of temperature for more than 4 hours. The food that was out of temperature was left outside while portions of it were reheated. The upright cooler was adjusted to a cooler temperature. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Food Storage - Preventing Contamination from the Premises (C). Rice, corn, and onions were stored on the floor. Onions were stored next to bleach. Food shall be protected from contamination by storing the food where it is not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Onions were relocated. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Wiping Cloths, Use Limitations (C). Wiping cloths were stored in water in between use. Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a food contact strength. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C). Cups were used to scoop flavored drinks. During pauses in food preparation and dispensing, food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food and the container. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-903.11 (A), (B), and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles Storing (C). Clean lids and pans were stored under the cook line, but were not 6 in above the floor. Clean equipment and utensils shall be stored in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.114 Maintaining Premises, Unnecessary Items and Litter (C). Several equipment that were no longer in use were kept in the establishment. The premises shall be free of items that are not necessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer in use. |