Dec 18, 2025
Routine
2-2D - adequate handwashing facilities supplied & accessible
Regulation: 511-6-1.07(3)(b) - hand drying provision (pf)
Observed no paper towels at hand-sink in main kitchen and in employee restroom.
C/A: Each handwashing sink or group of adjacent handwashing sinks shall be provided with:
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Individual, disposable towels;
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A continuous towel system that supplies the user with a clean towel;
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A heated-air hand drying device; or
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A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures
COS: Paper towels provided.
12D - washing fruits and vegetables
Regulation: 511-6-1.04(4)(g) - washing fruits & vegetables (pf)
Observed raw pork ribs defrosting in vegetable sink in main kitchen.
C/A: raw fruits and vegetables that are intended for washing by the consumer before consumption, raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form.
COS: Raw meat moved to 3-compartment sink; prep sink washed and sanitized.
14A - in-use utensils: properly stored
Regulation: 511-6-1.04(4)(k) - in-use utensils, between-use storage (c)
Observed several containers of utensil water stored on prep table and steamtable measuring below 135F in main kitchen.
C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:
1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;
2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;
3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);
4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;
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In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or
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In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1.
COS: Utensils stored correctly.
15B - warewashing facilities: installed, maintained, used; test strips
Regulation: 511-6-1.05(6)(p) - warewashing equipment, determining chemical sanitizer concentration (pf)
Observed no QAC test strips on-site to verify QAC sanitizer concentration within facility.
C/A: Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device.
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 missing ceiling tile in employee restroom in main kitchen.
C/A: Replace ceiling tile; All physical facilities shall be maintained in good repair.