Sep 15, 2025
Initial
2-2B - proper eating, tasting, drinking, or tobacco use
Regulation: 511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c)
Observed employee drinks stored in non-single-use containers that were stored with and above food and food contact surfaces; observed employee food being stored with and being consumed with and above food and food contact surfaces. COS. Removed. CA: Employee drinks shall be stored in single-use containers with a lid and a straw and shall be handled to prevent contamination; employee food shall be consumed and handled to prevent contamination.
2-2D - adequate handwashing facilities supplied & accessible
Regulation: 511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)
Observed that one of the hand sinks in the back kitchen area is inaccessible due to shelving. CA: Hand sinks shall be kept clear and accessible.
2-2D - adequate handwashing facilities supplied & accessible
Regulation: 511-6-1.07(3)(b) - hand drying provision (pf)
Observed hand drying provisions were not available at either hand sink in the back. COS. Stocked. CA: Hand drying provisions shall be available at all hand sinks.
2-2E - response procedures for vomiting & diarrheal events
Regulation: 511-6-1.03(6) - clean-up of vomiting and diarrheal events(pf)
Observed that the facility may have the items to properly clean up vomit and diarrheal events, however, they do not have a written plan and are unable to verbalize the plan. CA: The facility shall have a written plan for cleaning up vomit and diarrhea and shall have the items neccessary for the plan on site.
6-2 - proper date marking and disposition
Regulation: 511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)
Observed that prepared TCS items were stored longer than 24 hours but were not marked with the date of preparation nor the date of discard. COS. Dates added. CA: Prepared TCS food and manufactured TCS food that is opened shall be date marked with the day of preparation, the day of discard, or both, however, the method shall be consistent. Items shall labeled to be held no more than 7 days with the day of preparation being day 1.
12D - washing fruits and vegetables
Regulation: 511-6-1.04(4)(g) - washing fruits & vegetables (pf)
Observed that the facility was not washing their fresh produce used for smoothies; no splash guard present to protect food. CA: Facility shall wash produce prior to use; produce shall be protected.
10D - food properly labeled; original container
Regulation: 511-6-1.04(7)(d) - other forms of information (c)
Observed that the facility does not have the written allergen warning present for consumers. CA: The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer.
10D - food properly labeled; original container
Regulation: 511-6-1.04(4)(d) - food storage containers identified with common name of food (c)
Observed that not all easily identifiable foods were labeled. CA: All non-easily identifiable foods shall be labeled with the common name of the product.
12A - contamination prevented during food preparation, storage, display
Regulation: 511-6-1.04(4)(q) - food storage (c)
Observed produce stored in baskets on line without protection from contamination. CA: Food shall be stored protected from contamination.
12B - personal cleanliness
Regulation: 511-6-1.03(5)(g) - jewelry (c)
Observed employees preparing food while wearing jewlery (watch). COS. Removed. CA: With the exception of a plain band ring, no jewelry may be worn on the hands or wrists while preparing food.
12C - wiping cloths: properly used and stored
Regulation: 511-6-1.04(4)(m) - wiping cloths, use limitation (c)
Observed wet wiping cloths stored on counter. CA: Wet wiping cloths shall be stored in sanitizer solution at the appropriate concentration between uses.
14B - utensils, equipment and linens: properly stored, dried, handled
Regulation: 511-6-1.05(10)(a) - equipment & utensils, air-drying required (c)
Observed containers were stacked while wet. CA: Containers shall be thoroughly air dried prior to stacking.
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Regulation: 511-6-1.05(4)(b) - fixed equipment, spacing or sealing (c)
Observed that not all sinks were properly sealed to the walls. CA: Fixed equipment shall be sealed to the walls or be at least 1 inch away from the wall.
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Regulation: 511-6-1.05(1)(i) - nonfood-contact surfaces (c)
Observed wood used as non-food contact surfaces. RCA: Seal wood and replace once it is damaged. CA: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
17A - toilet facilities: properly constructed, supplied, cleaned
Regulation: 511-6-1.06(5)(h) - toilet room receptacle, covered (c)
Observed that the restroom did not have a covered trash receptacle. CA: All restrooms used by women shall have a covered trash receptacle.
17A - toilet facilities: properly constructed, supplied, cleaned
Regulation: 511-6-1.07(2)(l) - toilet rooms, enclosed (c)
Observed that the restroom door was not self-closing. CA: Toilet room doors shall be self-closing.
17C - physical facilities installed, maintained, and clean
Regulation: 511-6-1.07(2)(a) - floor, walls, & ceilings, cleanability (c)
Observed missing ceiling tiles in the kitchen. CA: Ceiling shall be easily cleanable.
17C - physical facilities installed, maintained, and clean
Regulation: 511-6-1.07(2)(c) - floor and wall junctures, coved, & enclosed or sealed, water-flushed floors provided with drains & graded to drain (c)
Observed areas of the kitchen were missing coving. CA: Floor and wall junctures shall be coved.
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 belongings stored with and above food and food contact surfaces. CA: Employee belongings and activities shall be in designated locations that prevent contamination of food and food contact surfaces.