| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
0
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) Certified Food Protection Manager (C)
The person in charge at the beginning of the inspection was not a certified food protection manager. Later in the inspection, a manager with a certified food protection manager certification arrived. #1 was marked in today because the person in charge was knowledgeable and was able to answer food safety questions and perform corrective actions.
The person in charge shall be a certified food protection manager through an ANSI accredited program. |
|
10
|
0
|
Handwashing sinks supplied & accessible |
No |
No
|
No |
6-301.14 Handwashing Signage-
The warewashing area and the cook line handwashing sinks were missing handwashing signs. REHS provided signs for the establishment to use during the inspection.
A clearly visible sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES. (C) |
|
15
|
1.50
|
Food separated & protected |
No |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation- REPEAT
Observed unwashed produce stored over ready to eat products in the walk in cooler. Observed several spices in the dry storage area without covers. Points reduced to half for improvement.
(A) FOOD shall be protected from cross contamination by:
(1) Separating raw animal FOODS during storage, preparation, holding, and display
(2) separating types of raw animal FOODS from each other during storage, preparation, holding, ( P)
(3) Cleaning EQUIPMENT and UTENSILS and SANITIZING
(4) Storing FOOD in packages, covered containers, or wrappings; (C)
(5) Cleaning HERMETICALLY SEALED CONTAINERS of FOOD of visible soil before opening; (C)
(6) Protecting FOOD containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (C)
(7) Storing damaged, spoiled, or recalled FOOD in a separate labeled area
(8) Separating fruits and vegetables, before they are washed |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils-
Observed multiple clean dishes/containers stored as clean with food debris on them. CDI - PIC removed the dishes/containers and placed them in the warewashing area to be recleaned.
(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (Pf)
4-602.11 Equipment Food-Contact Surfaces and Utensils-
Observed pink residue in the interior of the ice machine.
(4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT:
(a) At a frequency specified by the manufacturer, or
(b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold (C) |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14 Cooling-
Baked potatoes that were cooling from the previous day were found at 55 degrees F tightly wrapped in plastic. CDI - PIC voluntarily discarded the baked potatoes.
(A) Cooked TCS FOOD shall be cooled:
(1) Within 2 hours from 135F to 70F; and
(2) Within a total of 6 hours from 135F to 41F or less,
(B) TCS FOOD shall be cooled within 4 hours to 41F or less if prepared from ingredients at ambient temperature. (P) |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16- TCS FOOD Hot and Cold Holding - VERIFICATION REQUIRED WITHIN 72 HOURS (Monday 7/27/26)
The rightmost cold drawers on the back side of the cook line found to not be holding TCS foods at 41 degrees F or less. The ambient temperature of the unit was found to be 48 degrees F. REHS will return on Monday to verify that this unit is fixed or no longer used for TCS food storage.
( A ) ( 2 ) Except during preparation, cooking, or cooling, or when time is used as the public health control, cold TIME/TEMPERATURE CONTROL FOR SAFETY FOOD with the exception of EGGS shall be maintained at 41F or below. (P) |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19- Time as a Public Health Control-
Observed lettuce and tomatoes being held past the 4 hour discard time. CDI - PIC voluntarily discarded the lettuce and tomatoes.
(B) If time without temperature control is used as the public health control up to a maximum of 4 hours:
(1) The FOOD shall have an initial temperature of 41F or less when removed from cold hold, or 135F or greater when removed from hot holding temperature control unless the TCS food is taken directly from a can or is a ready to eat cut or chopped TCS produce product; (P)
(3) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control; (Pf)
(4) The FOOD shall be cooked and served, served at any temperature if READY-TO-EAT, or discarded, within 4 hours from the point removed from temperature control: (P)
(5) The FOOD in unmarked containers or PACKAGES, or marked to exceed a 4-hour limit shall be discarded. (P) |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-201.11 Separation- REPEAT
Sanitizer bucket observed stored on a prep surface directly next to food and clean plates on the cook line. CDI - Bucket was relocated.
POISONOUS OR TOXIC MATERIALS shall be stored so they cannot contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by:
(A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; and
(B) Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE ARTICLES.
7-208.11 Storage-
Observed first aid spray stored above a prep surface in the production area. CDI - Spray was relocated.
First aid supplies that are in a FOOD ESTABLISHMENT for the EMPLOYEES' use shall be:
(A) Labeled as specified under 7-101.11. (Pf); and
(B) Stored in a kit or a container that is located to prevent the contamination of FOOD, EQUIPMENT, UTENSILS, and LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.(P) |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods-
Observed baked potatoes cooling from the previous day tightly wrapped in plastic in the cold drawer, which is not a place designed to cool. Observed tomato relish cooling in the walk in cooler completely covered in plastic wrap, which does not allow cold air to reach the product. Observed tomato relish cooling in the secondary fliptop cooler, which is not a place with the capacity to cool. CDI - Baked potatoes were voluntarily discarded due to exceeding the cooling parameters. The rest of the items were moved to the walk in cooler and vented where appropriate.
(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;
(4) Stirring the FOOD in a container placed in an ice water bath;
(5) Using containers that facilitate heat transfer;
(6) Adding ice as an ingredient; or |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Controlling Pests-
Observed a live roach inside the front cold drawer unit. Observed multiple flies throughout the kitchen.
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:
(A) Routinely inspecting incoming shipments of FOOD and supplies; C
(B) Routinely inspecting the PREMISES for evidence of pests; C
(C) Using methods, if pests are found, such as trapping devices or other means of pest control as specified under 7-202.12, 7-206.12, and 7-206.13; Pf and
(D) Eliminating harborage conditions. C |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11 Equipment and Utensils, Air-Drying Required (C) - REPEAT-
Clean containers found stacked wet. Allow dishes to air dry fully before stacking.
Air dry equipment and utensils after cleaning and sanitizing. |
|
47
|
1
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment - Equipment (C) - REPEAT
Gaskets found torn in the following areas: Campfire hot box, front freezer, front cold drawers, back freezer, back cold drawers, breading unit, secondary cooler. Dish machine was not sanitizing effectively, but this was fixed during the inspection. The walk in freezer, produce reach in, and primary coolers were not working today.
(A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
(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.
(C) Cutting or piercing parts of can openers shall be kept sharp.
4-101.19 Nonfood-Contact Surfaces-
Remove shipping tape on the booster heater, back cold drawer. The surfaces cannot be cleaned with the shipping tape on it.
NONFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
4-402.11 Fixed Equipment, Spacing or Sealing-
Observed the cook line handwashing sink and the hood coming off the wall. They need to be resealed.
(A) EQUIPMENT that is fixed because it is not EASILY MOVABLE shall be installed so that it is:
(1) Spaced to allow access for cleaning along the sides, behind, and above the EQUIPMENT;
(2) Spaced from adjoining EQUIPMENT, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch; or
(3) SEALED to adjoining EQUIPMENT or walls, if the EQUIPMENT is exposed to spillage or seepage.
(B) COUNTER-MOUNTED EQUIPMENT that is not EASILY MOVABLE shall be installed to allow cleaning of the EQUIPMENT and areas underneath and around the EQUIPMENT by being:
(1) SEALED; or
(2) Elevated on legs as specified under 4-402.12(D).
4-205.10 Food Equipment, Certification and Classification-
Observed milk crates being used as shelving in multiple areas. Milk crates cannot be used for shelving as they are not classified by ANSI for commercial use.
Except for toasters, mixers, microwave ovens, water heaters, and hoods, FOOD EQUIPMENT shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. If the EQUIPMENT is not certified or classified for sanitation, the EQUIPMENT shall meet Parts 4-1 and 4-2 of the Food Code as amended by this Rule. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-703.11 Hot Water and Chemical
The booster heater for the dish machine was not initially turned on, and the wash temperature for the high temp dish machine would not go above 151 degrees F. CDI - Booster heater was turned on and the dish machine later read 161 degrees F.
After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (B) Hot water mechanical operations by being cycled through EQUIPMENT that is set up as specified under §§ 4-501.15, 4-501.112, and 4-501.113 and achieving a UTENSIL surface temperature of 71oC (160oF) as measured by an irreversible registering temperature indicator; P |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood-Contact Surfaces- REPEAT
Gaskets in need of cleaning in the following areas: Walk in cooler, front freezer, both cold drawer units. Cleaning needed in the back freezer, around fryers, heat lamps, and on top of the dish machine. Sticker residue and other debris found on the nonfood-contact side of some containers.
NONFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils- REPEAT
Grease deposits observed on multiple pans which renders them not easily cleanable.
(B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations.
(C) NONFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. |
|
51
|
2
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 (B) Leak pipe etc. not imminent threat - REPEAT
Repair leak at the mop sink. Repair leak at degreaser dispenser. Repair leak at the faucet of the produce prep sink. The front server handwashing sink is slow draining.
Maintain a plumbing system in good repair. |
|
52
|
1
|
Sewage & wastewater properly disposed |
No |
No
|
Yes |
5-402.13 Conveying Sewage (P) VERIFICATION REQUIRED WITHIN 72 HOURS (Monday 7/27/26)
Observed the ice bin closest to the warewashing area that has no drainage hose, so it is dripping out the bottom onto the floor. REHS will return on Monday 7/27/26 to verify that this has been repaired.
Maintain sanitary sewage system.-P |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.113 Covering Receptacles (C)
Observed the dumpster lid and side doors open. Observed standing water at the bottom of the dumpster because it was actively raining with the lid open and the drain plug was still in.
Keep dumpster and other outside waste handling containers for refuse, recyclables, and returnables covered with tight-fitting lids or doors. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) - REPEAT
Observed broken floor tiles and baseboards in the walk in freezer. Observed cracked floor tiles in the production area. Observed a damaged ceiling tile in the production area and chemical closet. Observed holes in the wall above the service line.
Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
6-501.12 Cleaning, Frequency and Restrictions (C)
Vent cover in need of cleaning above the produce prep table.
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.
6-501.16 Drying Mops (C)
Observed the mop stored wet at the bottom of the mop bucket while not in-use. Mop must be hung up to dry with the head down and not touching the floor.
After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-501.110 Using Dressing Rooms and Lockers (C)
Observed an employee phone stored over a food prep area.
Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions.
6-303.11 Intensity - Lighting (C)
The lighting under the hood in the production area was found to be 18 FC due to one bulb being dim and another being burnt out.
The light intensity shall be at least 50 foot candles in food preparation areas. |