Feb 13, 2026
Routine
6-1B - proper hot holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)
EHS observed wings in black tub next to fryers below required 135F. Violation: TCS food shall be kept at or above 135F. CA: PIC discarded wings.
2-2D - adequate handwashing facilities supplied & accessible
Regulation: 511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)
EHS observed handwashing sink in rear of kitchen next to 3c sink with fry baskets in it. Violation: A handwashing sink shall be maintained so that it is accessible at all times for employee use. CA: PIC removed fry baskets.
12B - personal cleanliness
Regulation: 511-6-1.03(5)(j) - hair restraints (c)
EHS observed PIC and employee in kitchen cooking and preparing wings and fries without hair restraints. Violation: Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. CA: EHS provided hair restraints.
13A - posted: permit/inspection/choking poster/handwashing
Regulation: 511-6-1.02(1)(d) - displaying of the inspection report (c)
EHS observed facility without most recent inspection report posted. Violation: The most current inspection report shall be prominently displayed in public view at all times, 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. CA: Post inspection report from today 2/13/26.
13A - posted: permit/inspection/choking poster/handwashing
Regulation: 511-6-1.02(1)(f)(1) - permit, displayed (c)
EHS observed facility without permit displayed. Violation: Post the permit in a location in the food service establishment that is conspicuous to consumers. CA: Post permit in public view. If copy of permit is needed you can contact the office.
14A - in-use utensils: properly stored
Regulation: 511-6-1.04(4)(k) - in-use utensils, between-use storage (c)
EHS observed knives being stored between the prep top cooler and the prep table. Violation: (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:
1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;
2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;
3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);
4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;
-
In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or
-
In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi) CA: EHS spoke with PIC that knives could not be stored between pieces of equipment and that knives needed to be washed and sanitized.
14C - single-use/single-service articles: properly stored, used
Regulation: 511-6-1.05(6)(r) - single-service/single-use articles, use limitations (c)
EHS observed a metal can being used as scoop for rice in bulk rice container. Violation: Single-service and single-use articles may not be reused.CA: EHS spoke with PIC that can cannot be used as scoop and to remove can from container.