Jan 14, 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 tilapia stored next to ready-to-eat deli meat in the cooler.
CA:(c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation.
- Food shall be protected from cross contamination by:
(i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from:
(I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and
(II) Cooked ready-to-eat food; and P
(III) Fruits and vegetables before they are washed; P
(IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food.
(ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by:
(I) Using separate equipment for each type, P or
(II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and
(III) Preparing each type of food at different times or in separate areas; P
(iii) Cleaning and sanitizing equipment and utensils;
(v) Cleaning hermetically sealed containers of food of visible soil before opening;
(vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened;
(vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or
(viii) Separating fruits and vegetables, before they are washed from ready-to-eat food.
COS: Employee rearranged the deli meat to the top shelf to prevent cross-contamination.
1-2A - pic present, demonstrates knowledge, performs duties
Regulation: 511-6-1.03(2) - pic present (pf)
No Person in Charge (PIC) was present on the premises at the time of inspection.
CA: There must be a person in charge on the premises of the food service establishment at all times. The person in charge shall ensure compliance with the following:
Advised that the Person in Charge must be present during operational hours
2-2A - management knowledge, responsibilities, reporting
Regulation: 511-6-1.03(2)(o) - person-in-charge duties (pf)
During the time of inspection, the employee could not provide the Employee Health Policy. A physical copy of the Employee Reporting Agreement was provided in both English and Spanish.
CA:Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food; Pf
Advised the establishment to make copies of the Employee Health Policy and Employee Reporting Agreement, have all active employees read and sign them, and maintain the signed copies on file within 10 Calander days
2-2E - response procedures for vomiting & diarrheal events
Regulation: 511-6-1.03(6) - clean-up of vomiting and diarrheal events(pf)
During the time of inspection, an EPA-registered disinfectant or a bodily fluid cleanup kit was not observed on the premises. CA: (6) Responding To Contamination Events. 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.Pf
Advised the establishment to obtain and maintain an EPA-registered disinfectant and/or a bodily fluid cleanup kit on site at all times for proper cleanup of bodily fluid incidents.
14B - utensils, equipment and linens: properly stored, dried, handled
Regulation: 511-6-1.05(10)(a) - equipment & utensils, air-drying required (c)
Observed clean dishes stacked while wet.
CA:(10) Protection of Clean Items.
(a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils:
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Shall be air-dried or used after adequate draining before contact with food; and
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May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.
Advised that dishes must be air-dried completely before stacking to prevent contamination.