| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 - Certified Food Protection Manager (C) - No CFPM present during inspection. PIC has an expired certificate. A Certified Food Protection Manager must be present during all hours of operation. |
|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2.502.11 - Clean-up of Vomiting and Diarrheal Events (Pf) - Establishment does not have a vomit and diarrhea plan. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. CDI - Vomit and diarrhea plan provided. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 - When to Wash (P) - 2 employees observed going outside and returning to food prep station without washing hands and changing gloves. Food employees shall clean their hands: after touching bare human body parts other than clean hands; after using the toilet room; after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; after handling soiled equipment and utensils; during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; when switching between working with raw food and working with ready-to-eat foods; before donning gloves to initiate a task that involves working with food; after engaging in other activities that contaminate the hands. CDI - Employees instructed to correctly wash hands and discussed correct procedures with PIC.
2-301.15 - Where to Wash (Pf) - 2 Food employees observed washing their hands at the 3 compartment sink. Food employees must wash hands in a handwashing sink. CDI - Employees rewashed hands at hand sink. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
No |
No
|
No |
4-601.11 (E) - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C) - Inside of ice machine needs cleaning where build up has occurred. Must be cleaned at a frequency that prevents build up . |
|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 - Reheated for Hot Holding (P) - Cheese dip observed in hot holding unit at 94F. PIC states it had been there about an hour. Use the stove top for reheating cheese dip. Hot holding unit is made for holding, not reheating. CDI - Cheese dip was moved to stove top to be rapidly reheated. |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16 - Time/Temperature Control for Safety Food, Hot and Cold Holding (P) - Repeat Violation - Salsa in containers ready for tables at wait station observed at 55F. All cold TCS foods must be kept at 41F or below. CDI - Salsa was put out upon opening, moved to ice baths and cooling. Salsa will be kept in small quantities on ice at 41F or below. PIC states plans to purchase a cooler to keep salsa at wait station. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-202.15 - Outer Openings, Protected (C) - Repeat Violation - Light gap observed under main back door and door in dry storage room. Protect outer openings to prevent pest entry. |
|
42
|
0.50
|
Washing fruits & vegetables |
No |
Yes
|
No |
3-302.15 - Washing Fruits and Vegetables (C) - Repeat Violation - Avocados and oranges observed in prep unit with stickers still on. Wash and remove stickers before cutting. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-903.11 - Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (C) - To go containers stored with food contact side up. Store with food contact down to prevent contamination. To go cups stored at wait station above holster and on counter without plastic cover. Single-use and single-service articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. |
|
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 (C) - Gaskets on chef base drawers are torn. Gasket on middle prep door is torn. Prep top on large prep is in poor repair. Have items repaired.
4-205.10 - Food Equipment, Certification and Classification (C) - Reach in cooler and freezer are being held up with wooden/plastic pallet. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11 - Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils (C) - Gaskets on walk in cooler and large prep unit need cleaning |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
No
|
No |
5-205.15 - System Maintained in Good Repair (C) - According to sticker, water filter was replaced in December 2024. Must be replaced yearly or per manufacturer instructions.
Pipe under 3 compartment sink is leaking in 2 places, hand sink faucet is leaking. Have repaired. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.115 - Maintain Refuse Areas and Enclosures (C) - Some debris in dumpster enclosure. Have removed/cleaned. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 - Repairing (C) - Repeat Violation - Some cracked tiles throughout kitchen need to be repaired. Floor tiles and cove base tiles along wall in rear of kitchen near ice machine and walk-in cooler need to be replaced and sealed. Hole in wall next to shelving. Ceiling leak damage in back of kitchen and dry storage, no active leak, have repaired. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-403.11 - Designated Areas (C) - Jacket observed on dry storage shelves. Keep in designated area separate from food storage. |