| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
10
|
2
|
Handwashing sinks supplied & accessible |
No |
Yes
|
No |
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Back handwashing sink near freezer was blocked with ice scoop and sink near cook line with metal scrubber in basin. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI: PIC removed all items from handwashing sinks. REPEAT. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) In walk in cooler, large containers and portioned out tartar sauce was 45 F and coleslaw was 43 F with yesterdays date mark. Person in Charge (PIC) stated items had been placed in walk in cooler overnight. Time/ temperature control for safety foods shall be maintained cold at 41 F or less. CDI: All large containers and portioned out tartar sauce & coleslaw were voluntarily discarded by PIC. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-202.11 Restriction - Presence and Use (P) Aerosol container of flying insect killer was stored below drink machine. Only those poisonous or toxic materials that are required for the operation and maintenance of a food establishment, such as for the cleaning and sanitizing of equipment and utensils and the control of insects and rodents, shall be allowed in a food establishment. CDI: Container was voluntarily discarded by PIC. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
3-501.15 Cooling Methods (Pf) Tomatoes that were prepped this morning were 51 F at 11:30 am and were the same at 12:00 pm. Cooling shall be accomplished in accordance with the time and temperature criteria 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 (7) Other effective methods. CDI: Tomatoes moved to walk in freezer where they cooled to 41 F by 12:30 pm. REPEAT.
4-301.11 Cooling, Heating, and Holding Capacities - Equipment (Pf) Walk in cooler with condiments was holding at ambient air temperature of 45 F. Ambient air for fish reach in cooler was 45 F. Maintenance was called to repair coolers, but ambient air for fish cooler remained at 45 F. Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures. CDI: All food in fish cooler was moved to condiment walk in cooler for temporary storage until it can be fixed. Ambient air temperature for condiment cooler reached 40 F by end of inspection. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Controlling Pests (C) One live roach found on floor. PIC found last invoice from June 16th, 2026. 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 eliminating harborage conditions. Pest control called during inspection and scheduled to do regular maintenance. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Effectiveness - Hair Restraints (C) One employee prepping tomatoes and washing dishes was not wearing hair restraint. Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single service and single-use articles. |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14 Wiping Cloths, Use Limitations (C) Four wet wiping cloths stored on prep surfaces. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution. |
|
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) Repair server hall flip top cooler where two screws are missing. Repair right lid on main make unit cooler. Metal plate for back ice machine is loose and needs to be reaffixed to ice machine. Vent in condiment walk in cooler has screws loose. Equipment shall be maintained in a state of good repair and condition. REPEAT. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C) Cleaning needed in reach in freezer on breading line. Cleaning needed on fan in fish walk in cooler. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. REPEAT, but kept at half due to different item noted from last inspection. |
|
51
|
2
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 System Maintained in Good Repair. (C) Sink next to make unit on cook line is not working and leaks water onto floor. Ice machine pipe drains water onto floor. Leak on left faucet hot side of 3 compartment sink. A plumbing system shall be maintained in good repair. REPEAT. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.111 Area, Enclosures and Receptacles, Good Repair (C) Cracks in bottoms of both dumpsters. Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair. |
|
55
|
1
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures- Methods (C) Floor throughout kitchen is in poor repair with pits, chipping, and cracks throughout. Several cracked and missing wall and floor tiles throughout establishment. Holes in FRP and coved bases on main cook line. Repair any coved bases throughout, including window on server hall line looking into warewashing. Repair cracks on floor in server hall. Recaulk sink near warewashing window. Repair areas where ceiling tile holders are beginning to protrude out from ceiling on server hall and above 3 compartment sink. Physical facilities shall be maintained in good repair. REPEAT. |