Jun 10, 2026
Followup
3-1C - food in good condition, safe, and unadulterated
Regulation: 511-6-1.04(1) - safe, unadulterated and honestly presented (p)
Observed bag of spoiled bell pepper and onions in reach-in-coolers. C/A: Discard. Monitor foods condition and discard when appropriate.
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 improper food storage in reach-in-cooler in main kitchen: raw fish next to raw pork chops and raw chicken stored above ready-to-eat food. Observed raw fish and shrimp stored directly next to ready-to-eat food in reach-in-cooler in the back room. C/A: Store food based on minimum internal cooking temperature (ready to eat, seafood, beef/pork, and poultry).
6-1A - proper cold holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed lamb chops, shrimp, and pancake batter stored above 41 degrees Fahrenheit in RIC. C/A: Maintain food at 41 degrees Fahrenheit and below in all coolers.
1-2A - pic present, demonstrates knowledge, performs duties
Regulation: 511-6-1.03(1)(a)-(c)1,4,5,6-14,15, 16 - demonstration of knowledge (pf)
Observed person in charge not in compliant with the rules of food service having multiple critical violations. C/A: Maintain active managerial control by correcting critical violations.
4-2B - food-contact surfaces: cleaned & sanitized
Regulation: 511-6-1.05(7)(b) - food contact surfaces and utensils - cleaning frequency (p, c)
Observed dead flies and food debris inside both reach-in-coolers in main kitchen and back room. C/A: Ensure food contact surfaces are properly washed, rinsed, sanitized, and air dried to prevent contamination.
6-2 - proper date marking and disposition
Regulation: 511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)
Observed cooked rice, collard greens, and beans stored in RIC without a date marking system. C/A: Use proper date marking with a prep and discard date when holding food for over 24 hours.
18 - insects, rodents, and animals not present
Regulation: 511-6-1.07(5)(k) - controlling pests (pf, c)
Observed gnat activity throughout establishment. C/A: Consult with a licensed pest control operator.
18 - insects, rodents, and animals not present
Regulation: 511-6-1.07(5)(l) - removing dead or trapped birds, insects, rodents, and other pest (c)
Observed dead flies along wall in the back room. C/A: Discard.
10D - food properly labeled; original container
Regulation: 511-6-1.04(4)(d) - food storage containers identified with common name of food (c)
Observed several food stored without a common name label in coolers. C/A: Label all food with its common name when stored outside of its original container.
13A - posted: permit/inspection/choking poster/handwashing
Regulation: 511-6-1.02(1)(d) - displaying of the inspection report (c)
Observed the most recent food inspection not posted. C/A: Have most recent food inspection report posted.
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 cooking equipment with heavy food debris on the front of them. C/A: Clean.
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 holes in the wall in the back room. Observed debris on floor under cooking equipment. C/A: Repair. Clean.