Jun 8, 2026
Routine
1-2B - certified food protection manager
Regulation: 511-6-1.03(3)(c) - certification documentation (pf)
EHS notes CFSM cert not posted in public.
The original CFSM certificate shall be posted in public view in each food service establishment.
PIC posted cert.
2-2D - adequate handwashing facilities supplied & accessible
Regulation: 511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)
EHS observes main kitchen handwash station without hot water.
A handwashing sink shall be maintained so that it is accessible at all times for employee use.
PIC utilizing handwash station in bathroom until repairs can be completed. EHS will followup 6/15/26
2-2E - response procedures for vomiting & diarrheal events
Regulation: 511-6-1.03(6) - clean-up of vomiting and diarrheal events(pf)
EHS notes no bodyfluid cleanup kit present.
(6) Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.
PIC to obtain kit.
13A - posted: permit/inspection/choking poster/handwashing
EHS observed facility did not have posted:
-Inspection Report -Choking Poster -Permit -Handwash Signage
-Mobile unit contact info in appropriate size on side of trailer
511-6-1.02(1)(d); 511-6-1.02(1)(f)(1); 511-6-1-.08(1)(h)1,2
ll mobile food service units and extended food service units shall be identified by a sign or lettering indicating the name and address of the owner, the operator and the permit number. Letters and numbers must be at least two inches high.
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.
Post the permit in a location in the food service establishment that is conspicuous to consumers
PIC to obtain; post these items.
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)
ESH osberved bottle of sealed pepto bismol stored in prep top cooler.
Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.
PIC moved item; PIC to maintain and use deisgnated area.