Apr 9, 2026
Routine
4-1A - food separated and protected
Regulation: 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - packaged & unpackaged food separation, packaging, and segregation (p, c)
Observed raw shell egg stored above cooked plantains at display cooler. Observed raw ground beef stored directly on top of uncooked bag of bell peppers at RIC #1. Advised PIC Food shall be protected from cross contamination by: except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: raw ready-to-eat food including other raw animal food. COS: Had PIC relocate items based on minimum internal cooking temperature.
2-2D - adequate handwashing facilities supplied & accessible
Regulation: 511-6-1.07(3)(b) - hand drying provision (pf)
Upon arrival, observed hand sink #1 not supplied with paper towels. Advised PIC that all hand sinks shall be supplied with paper towels. Advised PIC to supply handsink 1 with paper towels.
2-2D - adequate handwashing facilities supplied & accessible
Regulation: 511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)
Observed handsink #1 obstructed by multiple disposable cups. Advised PIC a handwashing sink shall be maintained so that it is accessible at all times for employee use and may not be used for purposes other than handwashing. COS: Had PIC relocate disposable cups from handsink.
2-2E - response procedures for vomiting & diarrheal events
Regulation: 511-6-1.03(6) - clean-up of vomiting and diarrheal events(pf)
Observed facility without procedures in order to respond to vomit/fecal events. Advised PIC that A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Advised PIC to obtain procedures in order to respond to vomit/fecal events.
10D - food properly labeled; original container
Regulation: 511-6-1.04(7)(c) - food labels (pf, c)
Observed multiple bulk containers of seasonings and flour stored on shelving unit in the main kitchen unlabeled. Advised PIC except for containers holding food that can be readily and unmistakably recognized working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. Advised PIC to label all bulk containers with the common name of the food in English.
12A - contamination prevented during food preparation, storage, display
Regulation: 511-6-1.04(4)(q) - food storage (c)
Observed multiple food items including a box of butter (non-TCS), a container of onions, and a bag of flour stored on the floor during time of inspection. Advised PIC that food shall be protected from contamination by storing the food at least 6 inches (15 cm) off the floor. Advised PIC to place flour, butter, and onions off the floor and store at least 6 inches.
13A - posted: permit/inspection/choking poster/handwashing
Regulation: 511-6-1.02(1)(d) - displaying of the inspection report (c)
Observed most recent inspection report not posted. Advised PIC The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Regulation: 511-6-1.05(6)(a) - good repair & proper adjustment (c)
Observed RIF #2 in disrepair due to door off the hinges. Advised PIC Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specification. Advised PIC to have the door of RIF #2 repaired.
15C - nonfood-contact surfaces clean
Regulation: 511-6-1.05(7)(a)2,3 - equipment, food/nonfood-contact surfaces, and utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (c)
Observed multiple nonfood contact surface of plates with stains on non-food contact underside of plate stored on shelving above produce sink; observed exterior of stovetop and fryer basket stored as clean with excessive food debris and residue; observed interior of RIF 1 and 2 in the main kitchen stored as clean holding food products with accumulated residue and debris. Advised PIC Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
17D - adequate ventilation and lighting; designated areas used
Regulation: 511-6-1.07(3)(h) - dressing areas and lockers, designated and provided (c)
Observed personal water bottle stored on storage unit holding condiments in main kitchen. Advised PIC lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions.