Jun 15, 2026
Routine
2-2D - adequate handwashing facilities supplied & accessible
Regulation: 511-6-1.06(2)(l) - handwashing sinks location/placement (pf)
Observed no handwashing sink located along front food service area used for cooking food, preparation and dispensing/serving. Observed only 1-hand sink located in warewashing and food preparation area of main kitchen not conveniently located for employee use along front food service.
C/A: A handwashing sink shall be located to allow convenient use by employees in food preparation, food dispensing, and warewashing areas.
Install hand sink in front food service area to allow convenient use by employees within 60-days.
18 - insects, rodents, and animals not present
Regulation: 511-6-1.07(2)(m) - outer openings protected (c)
Observed crack under exit door in main kitchen allowing potential entry of pests.
C/A: Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:
(i) Filling or closing holes and other gaps along floors, walls, and ceilings;
(ii) Closed, tight-fitting windows; and
(iii) Solid, self-closing, tight-fitting door
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 beverages stored on prep table in warewashing area of main kitchen.
C/A: 1. Areas designated for employees to eat, drink, store food, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.
- 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.
COS: Items stored properly.