Apr 6, 2026
Routine
2-1B - hands clean and properly washed
Regulation: 511-6-1.03(5)(c) - when to wash (p)
Observed employees not washing their hands prior to working with food. Employee went from prepping chip display in the lobby, entered the kitchen, and then putting on gloves to begin prepping a sandwich; employee checked a customer out at the cash register, changed gloves, and then began preparing a new order without washing hands between tasks. COS. employee washed hands. Code: Employees shall wash their hands prior to working with food or clean equipment and utensils, when entering the food service area, after engaging in other activities that contaminate the hands and when any other source of contamination occurs.
3-1C - food in good condition, safe, and unadulterated
Regulation: 511-6-1.04(1) - safe, unadulterated and honestly presented (p)
Observed adulterated tuna from a can; tuna is adulterated due to improper opening of cans, creating a risk of metal fragments contaminating the food. Employees were using knives to puncture and pry open cans, pushing the metal lid and slivers into the food, introducing metal fragments into the food. COS: Adulterated tuna discarded. Code: Food shall be safe, unadulterated, and honestly presented.
6-1A - proper cold holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed several TCS foods not holding the correct temperature of 41 degrees F or below. (see temperatures and locations above) COS items discarded Code: TCS food that uses cold holding as a control for safety shall be held at 41 F or below.
6-1B - proper hot holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)
Observed meatballs in a steam table holding temperatures below 135 degrees F (see temperatures above). COS The items were placed out within the last hour, so Pic reheated items to reach 165 degree F. Code: TCS food that uses hot holding as a control for safety shall be held at 135 F or higher.
2-2A - management knowledge, responsibilities, reporting
Regulation: 511-6-1.03(2)(o) - person-in-charge duties (pf)
Observed that the facility did not have verifiable evidence of employee health reporting requirement acknowledgement. Code: Facility shall have verifiable means of showing employee health reporting requirement acknowledgement.
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 in screw cap bottles (water, tea) and the drinks were being stored on food contact surfaces in the food prep area. COS. PIC removed items. Code: Employee drinks shall be stored in single-use cups with a lid and a straw and employee drinks and food shall be consumed in a location and manner that prevents contamination of food and food contact surfaces.
2-2E - response procedures for vomiting & diarrheal events
Regulation: 511-6-1.03(6) - clean-up of vomiting and diarrheal events(pf)
Facility was unable to provide the supplies for a vomit and diarrheal clean up plan and no written plan was available. Code: Facility shall have a written plan for responding to vomit and diarrheal events and shall have all the items necessary to that plan.
8-2B - toxic substances properly identified, stored, used
Regulation: 511-6-1.07(6)(o) - medicines, restriction & storage (p, pf)
Observed employee prescription medications stored on the counter on the line above the dry storage cabinets and with the condiments; observed rubbing alcohol and hydrogen peroxide stored at the back prep area and were stored with dishes and above food contact surfaces. COS. Removed. Code: Medications that are necessary for the health of the employee shall be properly labeled and be properly stored to prevent contamination of food and food contact surfaces.
12D - washing fruits and vegetables
Regulation: 511-6-1.04(4)(g) - washing fruits & vegetables (pf)
Observed scour pad, stainless steel scrubber and dirty dishes being stored in vegetable sink. COS removed. Code: Produce shall be washed in a sink designated for that purpose only.
13A - posted: permit/inspection/choking poster/handwashing
Regulation: 511-6-1.02(1)(f)(1) - permit, displayed (c)
Observed facility does not have permit posted. Code: permit must be posted in a location in the food service establishment that is conspicuous to consumers
14A - in-use utensils: properly stored
Regulation: 511-6-1.04(4)(k) - in-use utensils, between-use storage (c)
Observed that the scoop for the chicken on the line was stored with the handle touching the food. COS removed. Code: Scoops shall have handles and handles shall be stored above the level of the product
17C - physical facilities installed, maintained, and clean
Regulation: 511-6-1.07(2)(b) - floor, walls, & ceiling, cleanability; utility lines (c)
Observed ceiling tiles are porous. CA: Ceiling tiles in food prep area shall be smooth, non-absorbent, and easily cleanable.
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 (phones, headphones, keys) being stored on counters in both the front food service area and the back preparation areas. COS. Moved. Code: Employee belongings and activities shall be in designated locations that prevent contamination of food and food contact surfaces.
13A - posted: permit/inspection/choking poster/handwashing
Regulation: 511-6-1.02(1)(d) - displaying of the inspection report (c)
observed facility inspection report not posted where it could be read from a distance of 1 foot away. Code: Most recent inspection report shall be within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away, in a conspicuous place.