Mar 25, 2026
Routine
2-2B - proper eating, tasting, drinking, or tobacco use
Regulation: 511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c)
Observed employee drinks stored in single-use containers with a lid and a straw and in non-single-use containers with a lid and a straw that were stored with and above food and food contact surfaces. COS. Moved. Code: Employee drinks shall be in single-use containers with a lid and a straw and shall be handled to prevent contamination.
2-2D - adequate handwashing facilities supplied & accessible
Regulation: 511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)
Observed the hand sink in the front service area being used as a dump sink. COS. Employees trained on proper sink usage. Code: A handwashing sink shall not be used for purposes other than handwashing.
4-2A - food stored covered
Regulation: 511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)
Observed containers of raw chicken stored uncovered in reach in cooler. COS. Lids placed. Code: Food shall be stored covered.
12A - contamination prevented during food preparation, storage, display
Regulation: 511-6-1.04(4)(q) - food storage (c)
Observed containers stored directly in food product. COS. Containers moved. Code: Food shall be stored to prevent contamination.
12A - contamination prevented during food preparation, storage, display
Regulation: 511-6-1.04(4)(q) - food storage (c)
Observed raw meat stored in the sanitizer side of the 3-compartment sink. COS. Removed. Code: Food shall be stored in a manner to prevent contamination.
12C - wiping cloths: properly used and stored
Regulation: 511-6-1.04(4)(m) - wiping cloths, use limitation (c)
Observed sanitizer buckets stored with clean equipment. Code: Containers for chemical sanitizer shall be stored in a manner that prevents contamination of food, equipment, and single-service items.
12C - wiping cloths: properly used and stored
Regulation: 511-6-1.04(4)(m) - wiping cloths, use limitation (c)
Observed wet wiping cloths stored on counters and in containers not containing sanitizer solution. Code: Wet wiping cloths shall be stored in sanitizer at the correct concentration between uses.
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)
Observed accumulation of debris and grease on floors and walls. Code: Facility shall be thoroughly cleaned and cleaning frequency shall be enough to prevent accumulation.
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)
Observed missing floor tiles and cracked floor tiles throughout facility; observed wall by back hand sink in the prep area in disrepair; observed broken and missing coving throughout the kitchen. Code: Facility shall be maintained in good repair.
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 belongings stored with and above food. COS. Moved. Code: Employee belongings and activities shall be done in a designated area to prevent contamination.
14B - utensils, equipment and linens: properly stored, dried, handled
Regulation: 511-6-1.05(10)(a) - equipment & utensils, air-drying required (c)
Observed cups stacked while wet. COS. Unstacked and air dried. Code: Equipment and utensils shall be properly air dried prior to stacking.
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Regulation: 511-6-1.05(4)(b) - fixed equipment, spacing or sealing (c)
Observed hand sinks are not properly attached to the wall. Code: Equipment exposed to splash or spillage shall be properly attached the adjoining equipment.
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 accumulation of debris and grease on and in equipment such as shelving, fryers, and reach in units; observed accumulation of mold/mildew-like substance on the inside of the ice machine on the non-food contact portion. Code: Non-food contact surfaces shall be thoroughly cleaned and cleaning frequency shall be enough to prevent accumulation of debris.