| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12(A)-At least one person present during the inspection shall be a certified food protection manager and has passed a test under ANSI by 12/16/2026 or one point will be deducted. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1)-Raw chorizo stored over hot dogs in retail case. Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. Chorizo relocated below hot dogs.
3-302.11 (A)(2)-Raw ground beef stored over beef loin in walk-in. Raw sausage & chorizo stored over pork ribs & pork chops in retail case and packaged raw turkey stored over seafood in retail cooler freezer. Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. Items stored accordingly at this time. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
Yes |
4-601.11(A) -Grinder (not in use) under equipment table and slicer used yesterday found soiled with food residue. Equipment food contact surfaces and utensils shall be clean to sight and touch. A return visit by 7/16/26 will be needed to verify cleanliness of equipment. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11-Bottle of sanitizer not labeled. Label working containers of toxic materials such as cleaners and sanitizers. Sanitizer bottle labeled.
7-204.11-Chlorine sanitizer tested above 200 ppm. Provide sanitizer at correct concentrations, diluting as required. Food employee educated on mixing sanitizer and sanitizer made @100 ppm. |
|
36
|
0.50
|
Thermometers provided & accurate |
No |
No
|
Yes |
4-502.11(B)-Ice not provided to calibrate thermometer. Provide accurately calibrated thermometers. A return visit by 7/16/26 will be needed to ensure ice is provided for calibrating thermometer. |
|
37
|
1
|
Food properly labeled: original container |
No |
No
|
No |
3-602.11 (B) (1)-(4)-Packages of meat in retail case not labeled correctly. Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11-Food stored on floor in walk-ins. Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11(C )-Invert meat trays in market. Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13-Keep walk-in racks and retail cases, coolers clean of blood, etc. Nonfood contact surfaces of equipment shall be kept clean. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
6-501.19-Repair self-closing mechanism on toilet room door. Toilet room doors shall be self-closing. |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.16 (C )-Install trash can for hand wash sink in back room. Provide waste bins in required areas including at handwash sinks.
5-501.115-Keep pad free of standing water and area clean of litter. Maintaining Refuse Areas and Enclosures. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11-Repair flooring in back and loose molding on walls as needed. Organize back room and keep items off floor to facilitate cleaning. Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) |