| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
Yes
|
No |
2-102.11 The PIC shall comply with this code by having no violations of priority items during the inspection or being a certified food protection manager. (Pf) All priority violations were corrected during the inspection. REPEAT. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 When to Wash (P)
2-301.15 Where to Wash (Pf)
Make sure employee’s are washing hands when changing task, Observed warewashing employee’s working with dirty dishes, Then working with clean dishes and only rinsing hands before working with clean dishes. Employees must wash hands inside of handwashing sink and use soap and scrub for at least 20 sec to ensure proper hand washing.
CDI-educated employee’s and PIC. Hands rewashed during inspection. |
|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Safe, Unadulterated and Honestly Presented (P) (Pf)
Make sure employee's are checking through foods daily to ensure foods that foods are safe to use or serve. Observed some bananas in salad bar area that was no longer safe to use or eat and needed to discarded.
CDI food discarded during inspection. |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)
Observed fried chicken and fries on serving line with a temperature of 100F. Grilled peppers-90F Maintain TCS foods in hot holding at 135F or above. EHS highly suggest placing fried foods on time as public health control since these items are very hard to keep hot.
CDI food discarded during inspection. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)
TCS foods shall be maintain with an temperature of 41F or below. Observed liquid eggs sitting in cooler with an inquisitor of 54F. Make sure employee’s are properly making ice bath correctly. Facility prep unit that is used for pizza had an air temperature of 46F. Please make repairs to pizza cooler so that food is able to be maintained with an temprature of 41F or below. Food must start out at 41`F or below to be consider to be used for time as public health control.
CDI-ice bath remade. Food in pizza cooler has been discarded i will return within 3 days to check pizza cooler.
REPEAT |
|
23
|
0
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition (P)
Make sure employee’s are discarding food items within 7 days of date marking. Observed cheese inside of walk in cooler with a discard date of 05/25/26, and 05/23/26. Observed salsa in walk in cooler with a discard date of 05/23/26.
CDI-food was discarded during inspection.
REPEAT-points will be taken next inspection. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required (C).
Allow pans to air-dry before stacking. Observed metal pans stacked wet. Observed plastic containers stacked wet.
REPEAT |
|
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 in good repair or in good condition. Facility pizza unit needs repair. Air temperature of cooler was reading 46F. Please make repairs and do not store any food in cooler until repairs has been made. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces (C) Observed the exterior surfaces of speed racks, hood system, shelving of equipment is in need of detailed. Non-food contact surfaces of equipment shall be cleaned at a frequency to prevent the accumulation of soil residue. REPEAT. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions (C) Clean floor underneath dish machine. Clean the floor under and vegetable wash sink as well as surrounding area. Clean floor throughout the kitchen from food and wet buildup. Physical facilities shall be cleaned as often as necessary to keep them clean. REPEAT. |