Mar 6, 2026
Routine
2-2E - response procedures for vomiting & diarrheal events
Regulation: 511-6-1.03(6) - clean-up of vomiting and diarrheal events(pf)
No written procedures and Chemical used for disinfecting following clean-up of a vomit/diarrheal event.
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. EHS provided to manager vomiting/diarrhea clean-up-poster.
18 - insects, rodents, and animals not present
Regulation: 511-6-1.07(2)(m) - outer openings protected (c)
At time of inspection Back door was open , door was prop with a rock. Keep outer openings protected against pests. COS: PIC closed door.
16A - hot and cold water available; adequate pressure
Regulation: 511-6-1.06(1)(g),(h) - water supply, capacity; pressure (pf)
Hot water not provided/shut off at employee handwash sink next to fryer. Food employee has been using handwash sink in back kitchen.
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Regulation: 511-6-1.05(6)(q)1&3 - good repair & calibration (c)
Door in walk-in-freezer is in disrepair. Equipment shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
15B - warewashing facilities: installed, maintained, used; test strips
Regulation: 511-6-1.05(3)(h),(i),(j) - temperature measuring device, manual warewashing; sanitizing solutions, testing device (pf)
No chemical test kit provided when using chemical sanitizer at three-compartment sink. QUAT Concentration measured at time of inspection 300 ppm. Purchase QUAT test strips.
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 soil residue in food storage containers and inside reach in coolers. Clean more frequently to prevent build-up that can contaminate hands and be attraction for pests.
17C - physical facilities installed, maintained, and clean
Regulation: 511-6-1.07(5)(a),(b) - good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)
Accumulation of mold on walls in 3 compartment sink area. Part of caulking is missing in handwashing sink (back kitchen). Keep areas in good repair.
17C - physical facilities installed, maintained, and clean
Regulation: 511-6-1.07(5)(a),(b) - good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)
Sink/Flooring drains with accumulation of food debris. Flooring around 3-compartment sink with accumulation of water in spots missing grout. Heavy build up of grease under/behind fryer.
Must keep area clean and in good repair.