May 15, 2026
Issued Provisional Permit
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 in the walk-in cooler in the main kitchen, a container raw shrimp stored above a container of cooked chicken, a carton of raw shell eggs stored above multiple containers of soy sauce, raw pork stored above multiple containers of soy sauce, and a container of raw chicken stored directly on top of a container of raw pork. Raw and ready-to-eat foods shall be stored according to final internal cook temperature. COS: PIC rearranges the walk-in cooler in the main kitchen for proper storage hierarchy.
2-2A - management knowledge, responsibilities, reporting
Regulation: 511-6-1.03(2)(o) - person-in-charge duties (pf)
PIC could not demonstrate in a verifiable manner that food service employees are/were aware of their responsibility to report symptoms/illnesses related to foodborne illnesses. An employee health agreement form shall be signed and kept on file.
2-2D - adequate handwashing facilities supplied & accessible
Regulation: 511-6-1.07(3)(b) - hand drying provision (pf)
Upon arrival, observed paper towels not supplied at the back hand sink in the main kitchen. Paper towels shall be supplied at all hand wash sink. Discuess with the PIC to supply the back hand wash sink with paper towels.
2-2E - response procedures for vomiting & diarrheal events
Regulation: 511-6-1.03(6) - clean-up of vomiting and diarrheal events(pf)
Observed facility without proper disinfectant to correctly respond to vomit/fecal events. A food establishment shall have written procedures for employees 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.