| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-103.11 (A) - (Pf): 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
Observed glove use and handwashing procedure incorrect.Observed employee not following proper thawing procedure .
CDI- REHS communicated with a PIC family member over the phone to get information translated and educate on food safety information. REHS provided educational information through pictures in Turkish language. |
|
8
|
2
|
Hands clean & properly washed |
No |
No
|
Yes |
2-301.12 Cleaning Procedure (P): (A) FOOD EMPLOYEES shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms for at least 20 seconds, using a cleaning compound in a HANDWASHING SINK that is equipped.
2-301.14 When to Wash (P): 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:
(G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; P
(H) Before donning gloves to initiate a task that involves working with FOOD; P and
(I) After engaging in other activities that contaminate the hands.P
Observed food employee washing hands with gloves on for less than 20secs and turning off the sink with the same gloves on. Observed food employee not washing hands between switching task;
REHS interjected and explained the handwashing procedure; employee was extremely busy and does not understand English.
Verification: 8/10/2026 |
|
15
|
1.50
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P):
(A) FOOD shall be protected from cross contamination by:
(1) separating raw animal FOODS during storage, preparation, holding, and display from:
(a) Raw READY-TO-EAT FOOD such as fruits and vegetables,
(b) Cooked READY-TO-EAT FOOD, and
(c) Fruits and vegetables before they are washed;
Observed raw chicken stored above watermelon and onion.
CDI- educated employee on proper storage order. |
|
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):
(A) TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5C (41F) or less.
Observed burger holding at 50F ( and been holding for 3days) in the single prep cooler
Observed tiziki sauce in 20z cups holding at 44 stacked above fill line.
CDI- PIC voluntarily discarded the burger and removed over stacked sauce cups. |
|
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) and 3-501.18 Disposition (P)
(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 or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5C (41F) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf
Observed burger in the prep unit without preparation date
Observed multiple meat packages ( chicken/ beef shredded) without a date.
Burgers were voluntarily discarded.
Verification: 8/10/2026 |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Common Name - Working Containers (Pf):
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.
Observed chemical in a clear plastic container not label with chemical name (detergent solution)
CDI- labels added |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods (Pf): (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled:
(1) Placing the FOOD in shallow pans; (2) Separating the FOOD into smaller or thinner portions; (3) Using rapid cooling EQUIPMENT;
Observed a big round metal pan with shredded chicken cooling down. Food was not cooling fast enough from 58-55F within one hour.
CDI- PIC separated meat into smaller batch. |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Thawing (Pf): TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be thawed:
(A) Under refrigeration that maintains the FOOD temperature at 5oC (41oF) or less; Pf or
(B) Completely submerged under running water:
(1) At a water temperature of 21oC (70oF) or below, Pf
(2) With sufficient water velocity to agitate and float off loose particles in an overflow, Pf and
(3) For a period of time that does not allow thawed portions of READY-TO-EAT FOOD to rise above 5oC (41oF), Pf
Observed meat sitting out on a chair holding at 67F below the oven
Observed shredded meat sitting in a container above oven holding at 30F
CDI- Meats were moved to reach in cooler |
|
37
|
0
|
Food properly labeled: original container |
No |
No
|
No |
3-302.12 Food Storage Containers Identified with Common Name of Food (C):
Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
Observed multiple containers of spices and seasoning, sauce without name label identifying food ingredients. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.15 Outer Openings, Protected (C):
(A) outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by:
(1) Filling or closing holes and other gaps along floors, walls, and ceilings;
(2) Closed, tight-fitting windows; and
Back door is propped open during operation.
6-501.111 Controlling Pests (C): The PREMISES shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the PREMISES by:
(D) Eliminating harborage conditions.
Observed multiple flies in the kitchen. One dead fly was on a pan of dough. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness - Hair Restraints (C): (A) 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.
Food employee not wearing hairnet |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations (C):
(B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be:
(1) Held between uses in a chemical sanitizer solution at a concentration
Observed wet cloth on prep table while food preparation is happening
Observed wet cloth on the drain board. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage (C):
During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored:
(A) in the FOOD with their handles above the top of the FOOD and the container
Observed 2oz cup being used and stored in the food ingredients.
Observed spoon handle sitting in the hummus. |
|
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):
B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
Observed reach in freezer door gasket torn and not sealed tightly. ( desert freezer) |
|
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 preclude accumulation of soil residues.
Observed minor residues in the single prep unit cooler. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-201.16 Wall and Ceiling Coverings and Coatings (C): (A) Wall and ceiling covering materials shall be attached so that they are EASILY CLEANABLE.
Observed wall paint loose by the back prep room handwashing sink. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
4-301.14 Ventilation Hood Systems, Adequacy (C):
Ventilation hood systems and devices shall prevent grease or condensation from collecting on EQUIPMENT, walls, and ceilings.
6-501.110 Using Dressing Rooms and Lockers (C):
(B) Lockers or other suitable facilities shall be used for the orderly storage of EMPLOYEE clothing and other possessions.
Observed personal belonging on prep table (cell phones) and counter (key). |