Feb 27, 2026
Routine
1-2B - certified food protection manager
Regulation: 511-6-1.03(3)(c) - certification documentation (pf)
Observed food handler certificate on display in public view. Advised must post certified food safety manager certificate. If managerial level individual does not have approved CFSM certification, must obtain within 30 days. CA: Post proper CFSM certification.
2-2A - management knowledge, responsibilities, reporting
Regulation: 511-6-1.03(2)(o) - person-in-charge duties (pf)
PIC could not produce in a verifiable manner documentation employees had been notified of their responsibility to report symptoms and conditions of food borne illness. Advised to have all employees sign reporting agreements. CA:Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food.
12A - contamination prevented during food preparation, storage, display
Regulation: 511-6-1.04(4)(q) - food storage (c)
Observed vinegar on floor next to 3-compartment sink and observed sauces, sodas, oil, and water on floor in dry storage. Advised to move minimum 6-inches off floor. CA: Food items shall be stored minimum 6-inches off floor.
12D - washing fruits and vegetables
Regulation: 511-6-1.04(4)(g) - washing fruits & vegetables (pf)
Observed crab meat in vegetable sink. COS: PIC moved crab. CA: Vegetable sink is for purpose of washing vegetables only.
16A - hot and cold water available; adequate pressure
Regulation: 511-6-1.06(1)(g),(h) - water supply, capacity; pressure (pf)
Observed no hot water on kitchen side of facility. Hot water at grill prep hand wash sink was measuring 63 degrees F. Hot water at 3-compartment sink was measuring 66 degrees F. Advised and instructed facility must close until sufficient hot water is restored. There will be $75 premise visit fee to come back to facility to verify hot water minimum 85 degrees F at hand wash sink and minimum 110 degrees F at prep and 3-compartment sinks has been restored.
14B - utensils, equipment and linens: properly stored, dried, handled
Regulation: 511-6-1.05(10)(e)1,2,4 - equipment, utensil, linens, stored 6" off floor in clean, dry location (c)
Observed containers of napkins and single use food trays stored on floor dry storage. Advised to move minimum 6-icnhes off floor. CA: Store single use articles minimum 6-inches off floor.
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 food and employee cell phone on counters in main kitchen. Advised to relocate to designated area. CA: Keep employee personal items in designated areas as to prevent cross contamination.