Jun 11, 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 shrimp skewers, raw chicken skewers and raw beef skewers stored in separate ziploc bags in the same container. Observed raw shrimp skewers, raw chicken skewers and raw beef skewers stored above limes and oranges in reach in cooler of main kitchen. CA: Food shall be protected from cross contamination by separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display and by storing raw animal product below ready to eat foods. COS:PIC separated skewers and stored them on bottom shelf of reach in cooler below ready to eat foods
2-2E - response procedures for vomiting & diarrheal events
Regulation: 511-6-1.03(6) - clean-up of vomiting and diarrheal events(pf)
Establishment does not have established procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. CA: Establishment must have written procedures to follow when dealing with vomit or fecal incidents. Must be corrected within 10 days.
4-2B - food-contact surfaces: cleaned & sanitized
Regulation: 511-6-1.05(7)(b) - food contact surfaces and utensils - cleaning frequency (p, c)
Observed excess buildup of black and pink residue on white panel inside and on ceiling inside ice machine of bar area. CA: Food contact surfaces shall be clean to sight and touch. Must be corrected in 3 days.
4-2B - food-contact surfaces: cleaned & sanitized
Regulation: 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)
Observed old food/residue stuck to several clean plates and bowls stored on dish drying rack of main kitchen. CA: Food contact surfaces shall be cleaned to sight and touch. Employee re-cleaned dishes
4-2B - food-contact surfaces: cleaned & sanitized
Regulation: 511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)
Observed Chlorine sanitizer testing at 0ppm for dishmachine in bar. CA: Sanitizer for dish washing machine must be at 50-100ppm chlorine or according to manufacturers instructions. Must be corrected in 3 days.
18 - insects, rodents, and animals not present
Regulation: 511-6-1.07(5)(k) - controlling pests (pf, c)
Observed dead small flying insects/gnats floating on liquor surface inside liquor bottles stored for service in bar area. CA: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises