May 7, 2026
Routine
2-2D - adequate handwashing facilities supplied & accessible
Regulation: 511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)
Observed handwashing sink blocked with sponge and another handwashing sink in the main kitchen blocked with carbon dioxide tanks during the time of inspection.
CA:(o) Using a Handwashing Sink.
-
A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf
-
A handwashing facility may not be used for purposes other than handwashing. Pf
-
An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Pf
Advised PIC to keep all handwashing sinks accessible at all times and not use them for storage to ensure proper hand hygiene.
2-2D - adequate handwashing facilities supplied & accessible
Regulation: 511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)
Observed handwashing sink blocked with sponge and another handwashing sink in the main kitchen blocked with carbon dioxide tanks during the time of inspection.
CA:(o) Using a Handwashing Sink.
-
A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf
-
A handwashing facility may not be used for purposes other than handwashing. Pf
-
An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Pf
Advised PIC to keep all handwashing sinks accessible at all times and not use them for storage to ensure proper hand hygiene.
2-2E - response procedures for vomiting & diarrheal events
Regulation: 511-6-1.03(6) - clean-up of vomiting and diarrheal events(pf)
Observed incorrect EPA-registered disinfectant for vomit/fecal cleanup during the time of inspection.
CA: (6) Responding To Contamination Events. A food establishment shall have written procedures for employees to follow 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. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.Pf
COS: PIC provided proof of order for the correct EPA-registered disinfectant effective against Norovirus, with shipment scheduled to arrive today, 5/7/2026.
12C - wiping cloths: properly used and stored
Regulation: 511-6-1.04(4)(m) - wiping cloths, use limitation (c)
Observed wiping cloth stored on prep-top cooler during the time of inspection.
CA: (m) Wiping Cloths, Use Limitation.
- Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be:
(i) Maintained dry; and
(ii) Used for no other purpose.
- Cloths in-use for wiping counters and other equipment surfaces shall be:
(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and
(ii) Laundered daily.
-
Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes.
-
Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil.
-
Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles.
-
Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer’s label use instructions.
Advised PIC to properly store wiping cloths in sanitizer solution between uses or in a designated clean area to prevent contamination of food contact surfaces.