May 28, 2026
Routine
1-2A - pic present, demonstrates knowledge, performs duties
Regulation: 511-6-1.03(2)(a)-(n)(p),(q) - responsibility of pic (pf)
Person in charge not performing duties; employee hand washing was not being monitored: handsink not maintained to encourage handwashing - must monitor handwashing, missing employee health policies - must educate and monitor employee health - observed pink antidiarrheal medicine on shelf in kitchen, Cooling not being monitored, No pest control records observed, No TPHC policy or time marking, Improper storage of food with employee medicines, Cos: Inspector providing translated educational documents.
1-2B - certified food protection manager
Regulation: 511-6-1.03(3)(b) - certification requirements/exemptions (pf)
CFSM not present at start of inspection, notified inspector upon arrival that she is no longer going to be in the restaurant routinely. CA: designate or hire a new CFSM.
2-2A - management knowledge, responsibilities, reporting
Regulation: 511-6-1.03(4)(a)(b)(c)(e)(f) - responsibility of permit holder, pic, and conditional employees (p), (pf)
The PIC could not provide documentation or otherwise satisfactorily demonstrate during the inspection, that all food employees and conditional employees are informed of their responsibility to report to management information about their health and activities as it relates to diseases that are transmissible through food.
2-2D - adequate handwashing facilities supplied & accessible
Regulation: 511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)
Evidence of hand sink not being used: Observed faucet section turned away from basin and cold water not working. CA: fix cold water knob and keep water supply over basin.
2-2E - response procedures for vomiting & diarrheal events
Regulation: 511-6-1.03(6) - clean-up of vomiting and diarrheal events(pf)
No bodily fluid cleanup procedure observed at time of inspection. Educate staff and provide supplies for emergency clean up procedures to prevent norovirus spread if facility has a vomiting or diarrheal incident.
4-2B - food-contact surfaces: cleaned & sanitized
Regulation: 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)
Observed soil buildup inside ice bin of ice machine. Accumulation appeared black and pinkish in color. Discard ice then clean and keep the ice machine clean to the sight and touch.
8-2B - toxic substances properly identified, stored, used
Regulation: 511-6-1.07(6)(o) - medicines, restriction & storage (p, pf)
Medicine not properly stored. Observed on top of microwave and mixed in with food on shelf. COS: Moved from near food. Code: located to prevent the contamination of food, equipment, utensils, linens, and single-service and single-use articles;
11A - proper cooling methods used: adequate equipment for temperature control
Regulation: 511-6-1.04(6)(e) - cooling methods (pf, c)
Observed Koch sausage rolls at 75F. PIC states cooling at room temperature. Placed immediately in freezer. Education provided on proper cooling methods. Cool by using one or more of the following methods: (i) Placing the food in shallow pans; (ii) Separating the food into smaller or thinner portions; (iii) Using rapid cooling equipment; (iv) Stirring the food in a container placed in an ice water bath; etc.
11A - proper cooling methods used: adequate equipment for temperature control
Regulation: 511-6-1.05(3)(a) - cooling, heating, and holding capacities (pf)
Burritos and sausage pastries observed holding on nonheated shelves. Discard these foods. Provide additional hot holding equipment to increased capacity or use time as a public health control to keep foods in the temperature guidelines of DPH Rule 511-6-1-.04. P