Mar 23, 2026
Routine
1-2B - certified food protection manager
Regulation: 511-6-1.03(3)(c) - certification documentation (pf)
ServSafe certification not observed posted in public view.
CA:The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority.
COS: Current CFSM is expire, manager enrolled in class for next week to renew. Manager will email copy of updated SevSafe to EHS.
4-2A - food stored covered
Regulation: 511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)
Observed food stored uncovered in reach in freezer in main kitchen area. Observed beverage pitchers without lids/uncovered in front service/serving area.
CA: ) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination.
COS: Manager covered frozen food with lids. Employee covered pitchers with clear wrap.
15B - warewashing facilities: installed, maintained, used; test strips
Regulation: 511-6-1.05(2)(cc) - warewashing, automatic dispensing of detergents and sanitizers (pf)
Observed dish machine testing at 0ppm.
CA: Warewashing Machines, Automatic Dispensing of Detergents and Sanitizers. A warewashing machine that is installed after September 12, 2007 shall be designed and equipped to: automatically dispense detergents and sanitizers Pf and incorporate a visual means to verify that detergents and sanitizers are delivered or a visual or audible alarm to signal if the detergents and sanitizers are not delivered to the respective washing and sanitizing cycles. Pf
17D - adequate ventilation and lighting; designated areas used
Regulation: 511-6-1.07(4)(b) - designated areas for employee activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (c)
Observed employee drinks above 3 compartment sink in warewashing area in main kitchen.
CA: Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.
COS: Drinks thrown away.