| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
0
|
PIC Present, demonstrates knowledge, & performs duties |
No |
No
|
No |
2-103.11 (A) - (P) PIC Duties (Pf)- PIC shall have active managerial control of foodborne illness risk factors to prevent the spread of foodborne illness. Violations today include final cook temperatures, cold holding, TPHC, consumer advisory, food storage order, sanitizer strength, and thawing. PIC needs to work with employees and provide training with regards to the violations listed in this report. |
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) The person in charge shall ensure that food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A). The PIC was unable to locate an employee health policy. CDI by emailing a current employee health policy to the PIC. |
|
8
|
0
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P)- Food employees shall wash their hands and exposed portions of their arms immediately before engaging in food preparation (handling exposed food, clean equipment, utensils, single- service items) and after touching bare human body parts, returning from the bathroom or outdoors, handling soiled equipment, coughing, sneezing, eating, drinking, or using tobacco, and between changing tasks such as to prevent cross contamination, and when switching between working with raw food and ready to eat foods, before donning new gloves for working with food, or after engaging in other activities that contaminate hands. An employee washed their hands then recontaminated their hands by touching a faucet without using a paper towel as a barrier. CDI by the employee rewashing hands. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
Yes |
6-301.11 Handwashing Cleanser, Availability (Pf)- Each handwashing sink shall be provided with a supply of hand soap. There was no soap in the employee bathroom. Noted that an employee used this bathroom during the inspection and did not address no soap being available .CDI by an employee getting soap. |
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-202.15 Package Integrity (Pf)- Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. There was a large dent along the seal of a can. CDI by the PIC separating the can so it wouldn't be used. |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P)- Raw animal foods shall be stored according to their final cook temperatures and separate from Ready To Eat foods. Raw pork was over RTE foods in the lowboy near the prep line and in the walk in cooler. Raw chicken was stored next to hotdogs in the lowboy where the two containers were in contact. CDI by the PIC reorganizing the units. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (Pf)- Food contact surfaces that come into contact with TCS (time/temp control for safety) foods shall be cleaned every 4 hours, followed by a sanitizing step. Sanitizing alone is not an appropriate substitute for the wash, rinse, and sanitize procedure. The food employees were placing TCS foods directly on top of the cooling units. Per discussion with the PIC, these surfaces are rinsed and sanitized every hour. However, this was not observed during the inspection and their was dried food debris that suggests these are not cleaned at the correct frequency for a food contact surface that directly contacts TCS foods such as cut tomatoes and lettuce. CDI by the employees using a barrier when they prep orders. |
|
18
|
1.50
|
Proper cooking time & temperatures |
No |
No
|
Yes |
3-401.11 Raw Animal Foods - Cooking (P) - Raw animal poultry shall be cooked to heat all parts of the food to 165*F or above for < 1 second. Raw chicken was undercooked twice (155F and 153F) by two different cooks. Noted that the cooks where checking the temperature of the chicken on thinner portions towards the edge instead of thicker portions towards the middle. CDI by the employees recooking to 165F or higher and voluntarily discarding the bun it was placed on. Employees should be trained on how to correctly check final cook temperatures. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)- TCS food being cold held shall be maintained at 41F or below. The ambient temperature for the prep unit was 58F All items in this unit were above 41F. This included sliced tomatoes (60F), cut lettuce (63F), pico (60F), cheese (60F), slaw (59F), and shredded cheese (60F). All TCS items were voluntarily discarded by the PIC. VERIFICATION REQUIRED: EHS WILL RETUN IN 3 DAYS TO CONFIRM THE UNIT IS MAINTAINING TCS FOODS AT 41F OR ANOTHER SUITABLE METHOD IS BEING IMPLIMENTED. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 Time as a Public Health Control (P) - If time as a public health control (TPHC) is used for TCS food by a food establishment, written procedures, specifying proper compliance, shall be prepared in advance and made available to the regulatory authority upon request. If time as a public health control (TPHC) is utilized for a maximum of 4 hours, any food left over after 4 hours shall be discarded. Raw shell eggs and sausage were being held outside of temperature control for an extended period of time. There was no time marking on these items. CDI by providing TPHC procedures to the PIC through email and instructing them to discard the sausage after the 4 hours is complete. |
|
25
|
0.50
|
Consumer advisory provided for raw/ undercooked foods |
No |
No
|
Yes |
3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens (Pf)- If an animal food is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder. There was no disclosure or reminder on the menus today. VERIFICATION REQUIRED: EMAIL tj.pike@apphealth.com WITH NEW MENU WITHIN 10 DAYS. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-204.11 Sanitizers, Criteria - Chemicals (P)- Chemical sanitizers or other chemicals antimicrobials applied to food contact surfaces shall not exceed toxic concentration levels (200ppm Chlorine/ 400ppm Quat). Chlorine sanitizer in the 3 comp sink was over 200ppm. CDI by the PIC remaking sanitizer at the proper concentration. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Thawing (C)- Fish in reduced oxygen packaging that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment prior to its thawing under refrigeration, or prior to or Immediately upon completion of, its thawing under running water. Thawed fish was stored in ROP packaging. CDI by the PIC cutting the package. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Outer Openings, Protected (C)- Outer openings of a food establishment shall be protected against the entry of insects and rodents by closed, tight-fitting windows, solid, self-closing, tight-fitting doors, and filling or closing holes and other gaps along floors, walls, and ceilings. The door was open to the outside dry storage room for an extended period of time.
- The screen door must be repaired by 11/24/26 for the transitional permit. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Prohibition - Jewelry (C)- Except for a plain wedding band, while preparing food/handling clean utensils and equipment, food employees may not wear jewelry including medical information jewelry on their arms and hands. Several employees were wearing bracelets and/or watches.
2-402.11 Effectiveness - Hair Restraints (C)- Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. Several employees were not wearing proper hair/beard constraints. |
|
43
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C)- Utensils used for dispensing food/ingredients shall have a handle, and may be stored in the food product but the handle must be sticking up out of the product. The flour scoop was stored with the handle in the flour. |
|
44
|
0
|
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)- Cleaned equipment shall be stored in a clean, dry location, where they are not exposed to splash, dust, or other contamination, and at least 6in above the floor. The bins holding utensils had debris in them and are in need of cleaning. |
|
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 shall be maintained in good repair. Several cooling units are out of order and not in operation. The prep unit holding several TCS foods was above 41F. The two door freezer in the side-dining room was above 41F and it's thermometer read -10F which is not accurate (Frozen shrimp that arrived yesterday was in this unit and was beginning to thaw). The handle is broken on the two door double door cooler.
- By 11/24/2026 repair the split gaskets on the low-boy and provide a splash guard at the handsink. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.19 Manual Warewashing Equipment, Wash Solution Temperature (Pf)- The temp of the wash solution for manual warewashing shall be maintained at 110F or above unless otherwise specified by the cleaning agent’s manufacturer. The wash temperature was below 110F. CDI by the employee refilling the wash water. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-602.13 Nonfood Contact Surfaces (C)- Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to prevent an accumulation of debris, residue, soiling, etc. Cleaning is needed inside cooling units (especially where flour is present) and along shelving. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
Yes |
No
|
No |
5-202.14 Backflow Prevention Device, Design Standard (P)- Unless a continuous pressure-rated backflow preventer (ASSE 1012 or 1014) is added, water needs to be turned off and pressure drained from hose after each use. CDI by turning off and draining water from hose. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C)- Reminder to replace the ceiling tile in the men's bathroom and make the employees bathroom door self-closing by 11/24/25.
6-501.12 Cleaning, Frequency and Restrictions (C)- Physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning is needed along the floor in the walk in and underneath equipment. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity - Lighting (C)- Reminder to replace lighting in the new restroom to at least 20 ft. candles over the handsink and to replace the burned out bulbs throughout by 11/24/26. |