Apr 4, 2026
Routine
1-2B - certified food protection manager
Regulation: 511-6-1.03(3)(a) - food safety manager certification (pf)
No certified food safety manager designated. Owner advised that in order for the requirement for food safety certification to be waived she must certify in writing that no food is prepared at the establishment other than non-TCS beverages. Presence of personal food items in the establishment must be limited. If these conditions are not met, a certified food safety manager is required within 30 days (by May 4th, 2026).
16A - hot and cold water available; adequate pressure
Regulation: 511-6-1.06(1)(g),(h) - water supply, capacity; pressure (pf)
Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Observed no hot water at handwash sink in kitchen. Person in Charge was advised to have sink hot water faucet repaired by a licensed plumber and send invoice to inspector via email by 4/10/26.
17A - toilet facilities: properly constructed, supplied, cleaned
Regulation: 511-6-1.07(5)(i) - closing toilet room doors (c)
Closing Toilet Room Doors. Except during cleaning and maintenance operations, toilet room doors shall be kept closed. Observed unisex bathroom not enclosed with tight-fitting, self-closing doors.Person in Charge was advised to have said bathroom door self closing.
17A - toilet facilities: properly constructed, supplied, cleaned
Regulation: 511-6-1.06(5)(h) - toilet room receptacle, covered (c)
Toilet Room Receptacle, Covered. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.No covered receptacle observed in unisex toilet facility. Person in Charge was advised to provide a covered receptacle for sanitary napkins by 4/10/26 and send picture to inspector via email.
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)
Cleaning, Frequency and Restrictions.The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.Observed an accumulation of debris along floor wall juncture in the bar and dishwashing area of establishment. Person in Charge was advised to create a cleaning schedule for frequent cleaning and to avoid accumulation and contamination of food products.