| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
No |
No
|
No |
2-401.11 Eating, Drinking, or Using Tobacco-
Observed employee drinking from a cup in close proximity to food and clean equipment by the cook line. PIC directed employee to only drink in designated areas.
Employees shall eat, drink, or use any form of tobacco only in designated areas and handle beverages in a manner that prevents cross contamination (B) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of:
(1) The EMPLOYEE'S hands;
(2) The container; and
(3) Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. (C) |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation- REPEAT
Raw seafood on the cold prep fliptop cooler was stored on the top over ready whipping cream. This fliptop does not have a barrier in between the top and bottom, so vertical storage must be assessed accordingly. No cover was observed on the white American cheese and the cover was partially off of some meat in the freezer. Only have the cover off when items are cooling. CDI - PIC reorganized the fliptop cooler to avoid cross contamination. Points maintained at half because this is a different issue than last inspection.
(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 |
No |
Yes
|
No |
4-602.12 Cooking and Baking Equipment (C) - REPEAT
Microwave ceiling on the cook line found dirty. Ensure employees are cleaning all areas of the microwave.
Microwave ovens shall be cleaned at least every 24 hours. |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 Reheating for Hot Holding-
Multiple TCS foods such as meatballs and meat sauce all found to be insufficiently reheated going into hot holding (see temperature chart). House made items or items being reheated for hot holding a second or later time must reach a minimum of 165 degrees F. Items that are commercially prepacked being reheated for hot holding must reach a minimum of 135 degrees F. CDI - All items were reheated to 165 degrees F or higher before being returning to hot holding.
( A ) TCS that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 165F for 15 seconds before being placed into hot holding equipment.
(B) TCS reheated in a microwave oven for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 165F and the FOOD is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating.
(C) READY-TO-EAT FOOD taken from a commercially processed, HERMETICALLY SEALED CONTAINER, or from an intact PACKAGE from a FOOD PROCESSING PLANT that is inspected by the FOOD REGULATORY AUTHORITY , shall be heated to a temperature of at least 135F for hot holding.
(D) Reheating for hot holding shall be completed within 2 hours and the time the FOOD is between 41Fand the temperatures specified under Paragraphs (A) through (C) of this section may not exceed 2 hours. (P) |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16- TCS FOOD Hot and Cold Holding -
A plate of lasagna was found stored above the fill line in the pasta fliptop cooler at 49 degrees F. Pizza sauce in an ice bath was found ranging from 43-46 degrees F because the ice wasn't completely surrounding the container. CDI - Both were moved to the walk in cooler to cool because neither of them exceeded the cooling parameters yet.
( 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) |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking -
Milk that was opened yesterday found with no date mark. Cooked pasta that was made yesterday found with no date mark. CDI - PIC dated both items.
(A) Refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT as well as READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and PACKAGED by a FOOD PROCESSING PLANT that has been opened and held 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 41F or less for a maximum of 7 days and may not exceed the manufacturer’s use-by date. (PF)
3-501.18- Ready-To-Eat Time/Temperature Control for Safety Food), Disposition
White American cheese was found with a date mark that exceeded 7 days. White American cheese is not an exempt cheese so it must follow the 7 days. CDI - PIC voluntarily discarded the cheese. REHS sent the PIC a copy of the exempt cheese chart.
(A) A FOOD specified in 3-501.17(A) or (B) shall be discarded if it:
(1) Exceeds the temperature and time combination specified in 3-501.17(A), ;
(2) Is in a container or PACKAGE that does not bear a date mark; or
(3) Is inappropriately marked with a date or day that exceeds a temperature and time combination as specified in 3-501.17(A). (P) |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19-Time as a Public Health Control- REPEAT
Time as a public health control (TPHC) is being used for pizza in the establishment but the establishment could not provide written procedures for the pizza held on TPHC. CDI - REHS sent PIC a copy of a blank template to fill out. Points maintained at zero because this is a different issue than last inspection.
(A) If time without temperature control is used as the public health control for a working supply of TIME/TEMPERATURE CONTROL FOR SAFETY FOOD before cooking, or for READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD that is displayed or held for sale or service:
(1) Written procedures shall be prepared in advance, maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request that specify:
(a) Methods of compliance with Subparagraphs (B)(1)-(4) or (C)(1)-(5) of this section; and
(b) Methods of compliance with3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (Pf) |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
Yes
|
No |
7-201.11 Separation- REPEAT
Sanitizer bucket found stored next to single-service cups and sauces beneath the table used to hold the pizza. CDI - PIC relocated bucket. Points maintained at half due to it just being one bucket.
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. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods- REPEAT
Pizza sauce was found cooling in the walk in cooler in a big container and sealed with a lid on it, which does not allow cold air to reach the product. Lasagna was found cooling in the walk in cooler tightly wrapped in plastic. Lasagna was removed before follow up temperature could be taken. CDI - PIC removed the lid and plastic wrap from both products to allow cold air to reach the product. REHS recommended separating the pizza sauce into smaller containers to cool more efficiently.
(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 |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
No
|
No |
3-304.12 In-Use Utensils, Between-Use Storage-
Observed tongs being stored on the oven door. Scooper for the breader was found with the handle contacting the breader. A container without a handle was being used as a scooper for the pizza sauce in the walk in cooler. Observed a pizza slicer being stored on a countertop unprotected. Ensure in-use utensils are stored in a protected location and with handles not contacting the food if it is stored in the product.
During pauses in FOOD preparation or dispensing, shall be stored: (B) In FOOD that is not TIME/TEMPERATURE CONTROL FOR SAFETY FOOD with their handles above the top of the FOOD within the container or EQUIPMENT that can be closed.
(C) On a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under 4-602.11 and 4-702.11;
(D) In running water of sufficient velocity to flush particulates to the drain, if used with moist FOOD;
(E) In a clean, protected location if the UTENSILS , are used only with a FOOD that is not POTENTIALLY HAZARDOUS.(TIME/TEMPERATURE CONTROL FOR SAFETY FOOD); or
(F) In a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned at a frequency specified under Subparagraph 4-602.11(D)(7). (C) |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
Yes
|
No |
4-501.11 Good Repair and Proper Adjustment- REPEAT
Gaskets found torn on the pizza cooler and pasta cooler. One of the doors of the pizza cooler is missing the metal siding.
(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..
4-101.11 Characteristics-
Pizza paddle found worn and not smooth, which renders it no longer easily cleanable. CDI - Pizza paddle was voluntarily discarded by the PIC.
Materials for Construction and Repair Materials that are used in the construction of FOOD-CONTACT SURFACES shall be safe, durable, nonabsorbent, corrosion-resistant, with a smooth, easily cleanable surface and may not allow the migration of deleterious substances or impart colors, odors, or tastes to food. P
4-402.11 Fixed Equipment, Spacing or Sealing-
Sinks in need of caulking in the employee bathroom, the back handwashing sink, and the front handwashing sink.
(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). |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 (B) Leak pipe etc. not imminent threat - REPEAT
The condensation drainage line for the ice bin for the drink area is not reaching the floor drain and is spilling out onto the floor.
System Maintained in Good Repair- A PLUMBING SYSTEM shall be:
(A) Repaired according to LAW; P and
(B) Maintained in good repair. C |
|
52
|
1
|
Sewage & wastewater properly disposed |
No |
No
|
Yes |
5-402.13 Conveying Sewage (P) VERIFICATION REQUIRED WITHIN 72 HOURS (2/20/26)
There are leaks underneath the 3 compartment sink and the 2 compartment prep sink. REHS will return on Friday 2/20/2026 to verify that these two have been fixed. Due to the slope of the floor and the damage to the floor, the floor drain on the drain line is not draining properly. The standing sewage was addressed during the inspection.
Maintain sanitary sewage system. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
5-501.17 Toilet Room Receptacle, Covered (C)
Employee restroom missing covered receptacle for sanitary napkins.
A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.16 Storage Areas, Rooms, and Receptacles, Capacity and Availability.
No trash can was intially present at the handwashing sink near the bread hot box. This was corrected during the inspection.
(C) If disposable towels are used at handwashing lavatories, a waste receptacle shall be located at each lavatory or group of adjacent lavatories. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods REPEAT (C) -
Floor is cracked throughout. Wall tile by the back handwashing sink in need of repair. Baseboard by the front handwashing sink is missing. Hole in the wall observed in the dry stroage. Baseboard by the employee bathroom is in need of repair.
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.
6-101.11 Surface Characteristics - Indoor Areas (C)
Non-smooth ceiling tiles are being used in the front line where food preparation takes place. Replace these tiles with the smooth and nonabsorbent ones like in the rest of the kitchen. There is a section of wall in the back where there is exposed wood. Wood is absorbent and not easily cleanable so the wall must be a different material.
Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
6-501.16 Drying Mops (C)
Multiple mops found stored with the head up in the mop sink. Ensure all mops are stored with their head face down and not touching the floor to allow them to air dry.
After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-501.110 Using Dressing Rooms and Lockers (C)
Employee items such as air pods found stored next to sauce bottles and single-service cups underneath the table used for pizza storage. Items were relocated during the inspection.
6-501.110 Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions.
6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C)
Employee water bottle found stored next to sauce bottles and single-service cups underneath the table used for pizza storage. Water bottle was relocated during the inspection.
Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. |