| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Equipment food contact surfaces and utensils shall be clean to sight and touch. Pf ***Multiple pans and pan lids under the hot hold table had food debris on them. A scoop in the utensil drawer and a spatula on the utensil holder above the vegetable prep sink had food debris on them. CDI, items were taken to the dish washer to be washed, rinsed and sanitized. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in cold holding at 41F or less. P ***The 1-door reach-in had multiple foods from the day/days prior that were between 49F to 57F, items are on the temperature observation sheet as well as the product disposition sheet. CDI, PIC voluntarily discarded food items. The 1-door reach-in had an ambient of 44F to 47F. PIC stated that the door to the 1-door reach-in was opened when they came in this morning. VR: a verification will be conducted on the 1-door reach-in within 72 hours, the ambient was 44F to 46F during the inspection. All TCS foods items were discarded. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 - Ready-to-Eat, Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking: Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Pf ***In the walk-in cooler a pack of opened slaw mix and potatoes were not date marked. CDI, PIC stated that the potatoes were opened 5/25/26 and the slaw mix was opened 5/23/26 and they were properly date marked.
3-501.18 - Ready-to-Eat, Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition: Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. P ***In the walk-in cooler, the best by date on four packs of boiled eggs were 5/9/26. CDI, PIC voluntarily discarded boiled eggs. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 - Cooling Methods: Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. Pf ***Chicken salad was cooling in the 1-door reach-in that had an ambient of 44F, stacked on top of each other. PIC stated chicken salad was prepared at 8:30am to 9:00am this morning. CDI, chicken salad was moved into the walk-in cooler. Chicken salad #1 was 60F at 10:21pm and at 10:57pm it was 54F. Chicken salad #2 was 58F at 10:21pm and at 10:57pm it was 54F. Chicken salad #3 was 57F at 10:21pm and at 10:57pm it was 51F. Chicken salad #1 and #3 were cooling at a rate of .16, chicken salad #2 was cooling at a rate of .11. They needed to be cooling at a rate of at least .12. Chicken salad #2 was moved into the walk-in freezer at 10:57pm. Chicken salad #2 was 40F at 11:50pm. |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 - Good Repair and Proper Adjustment: Equipment shall be maintained in good repair. ***Observed a container on the ground catching grease from the stove top because the grease catcher is broken. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Non-food contact surfaces and utensils shall be clean to sight and touch. ***Observed build up on the following equipment; the oven, the clean dish/bread rack, the light fixtures above the oven, the knife block and under prep/ hot hold tables. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 - Maintain Refuse Areas and Enclosures: A storage area and enclosure for refuse, recyclable, or returnables shall be maintained free of unnecessary items, and clean. ***Observed lots of build up at the dumpster pad. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 - Cleaning, Frequency and Restrictions: All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. ***The wall has an accumulation of debris at the vegetable prep sink. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Intensity. The light intensity shall be: (C) At least 540 lux (50 foot candles) at a surface where a FOOD EMPLOYEE is working with FOOD or working with UTENSILS or EQUIPMENT such as knives, slicers, grinders, or saws where EMPLOYEE safety is a factor. ***The lighting at the vegetable prep sink/ prep table was 3.86 ftc. |