| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P): Food shall be protected from cross contamination by arranging each type of food in equipment so that cross contamination one type is with another is prevented. Observed cooked rotisserie chicken stored with raw eggs and fish. CDI-PIC relocated rotisserie chicken to upper rack in 2 door cooler. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P): Food contact surfaces shall be cleaned and sanitized when contamination has occurred and when washing utensils at three compartment sink. Observed no sanitizer concentration in three compartment sink while washing utensils and tables not being cleaned and sanitized after raw food preparation. CDI-PIC had to manually prepare sanitizer in three compartment sink while sink then rewashed pans. PIC cleaned and sanitized food preparation table.
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness (P): Wall- mounted chemical dispenser for three compartment sink and sink must be installed and maintained to automatically mix and dispense detergent and sanitizer into correct basins. Revisit to check sanitizer on 9/2/26 |
|
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): Hot holding TCS foods shall be maintained at temperatures of at least 135°F or above. Food temping less than 135°F in hot holding equipment. See temperature observations. CDI- Hot dogs, sausage/egg biscuits, pork chops, and chicken strips will be held using Time as a Public health control (TPHC) until 12PM. Items will then be discarded at this time if product has not been sold. CDI-PIC labeled equipment with discard time. |
|
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):Ready-to-eat TCS foods shall be properly identified with date items will be discarded not to exceed 7 days. Observed items including hot dogs, bologna, and deli meat ham with no date. CDI-PIC voluntarily discarded ham/bologna and labeled hot dogs with discard date.
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P): Ready-to-eat TCS foods shall be discarded when date has expired. Rotisserie chicken and ham date marked with discard date of 8/23 and 8/24. CDI-PIC discarded rotisserie chicken and ham |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
Yes |
6-501.111 Controlling Pests (Pf): The premises shall be maintained free of pest. Several flies in kitchen during visit. Proper measures need to be taken in order to take control of flies. Revisit on 9/2/26
6-202.13 Insect Control Devices, Design and Installation (C): Insect device at entrance into kitchen needs to be relocated to areas that are not above equipment or food. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations (C): Cloths in-use to wipe counters and other food contact surfaces shall be held in a chemical sanitizer solution between 200-400PPM if quaternary ammonia is used. Observed no sanitizer concentration available in containers. CDI-PIC prepared during visit. |
|
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): Walk-in cooler in back storage of store, walk-in freezer located in meat department that is in use by deli, hot holding cases, and three compartment sink shall be maintained in good repair. Refer to transitional permit for repair on walk-in units. Replace damaged auto sham left side face plates. Replace missing auto sham door gaskets. Reposition electrical conduit oriented front to back at middle food preparation table.
4-205.10 Food Equipment, Certification and Classification (C): Non -ANSI approved white closet mate racks and supports need to be replaced with current ANSI approved units. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-203.15 Backflow Prevention Device, Carbonator (C): Back flow devices need to be located on new water lines supplying the beverage dispensers/tea urns or need to be installed. Proper permits and inspections for new water connections need to be submitted. Revist on 9/2/26 |
|
54
|
0.50
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.11 Outdoor Storage Surface (C): Grease receptor and dumpster shall be located on impervious asphalt/concrete.
5-501.115 Maintaining Refuse Areas and Enclosures (C): Additional cleaning is cleaning is needed around outdoor dumpster.
5-501.113 Covering Receptacles (C): Dumpster doors need to be kept closed when not in use. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C): Floors and walls shall be maintained in good repair in kitchen and in restrooms. Several holes in FRP in kitchen, loose wall panels, and FRP damaged behind three compartment sink.
6-501.114 Maintaining Premises, Unnecessary Items and Litter (C): Remove unused or non-functional equipment from premises at back of store. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity - Lighting (C): Lighting measured today between 34-46 under hood system/food preparation sink/three compartment sink and no light at can wash. Lighting intensity shall be 10 FC on minimum shielded lighting in walk-in units, in deli storage room, and at can wash area. Lighting intensity shall be shall be at least 50 fc at three compartment sink, at food preparation sink, and under hood system. |