Jan 9, 2026
Routine
5-2 - consumer advisory provided for raw and undercooked foods
Regulation: 511-6-1-.04(7)(e) - consumer advisory provided for raw/undercooked
Observed consumer advisory reminder in lowercase letters
C/A: The disclosure and reminder statements shall be worded in legible type in all capital letters and no smaller than font size #8, or if displayed on a menu board shall be printed no smaller than the smallest lettering used for a menu item. Pf
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Disclosure shall include: (i) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “raw egg Caesar salad,” and “hamburgers (can be cooked to order);” Pf or (ii) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. Pf
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The reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states:
(i) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; Pf or (ii) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. Pf
COS: Facility placed a corrected consumer advisory on the menus; facility will send EHS an updated menu for the file.
16B - plumbing installed; proper backflow devices
Regulation: 511-6-1.06(2)(j) - backflow prevention device when required (p)
Observed the vegetable prep sink and 3-cmpartment sink (the 4-compartment sink) plumbed together with the same air gap.
C/A: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food service establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by law, by:
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Providing an air gap; P or
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Installing an approved backflow prevention devices. P
17C - physical facilities installed, maintained, and clean
Regulation: 511-6-1.07(5)(a),(b) - good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)
Observed several broken tiles and tiles not secured which allow standing water throughout the main kitchen. Observed heavy food/grease build up behind the fryers located in the main kitchen.
C/A: All physical facilities shall be maintained in good repair.
(b) Cleaning, Frequency and Restrictions.
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The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.
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Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing