HONEY PIG

4-2A: .04(4)(c)1(iv)Multiple bottles of water stored with no cover. Food must be protected from cross contamination by storing the food in packages, covered containers, or wrappings, except for loosely covered, or uncovered containers in which food is being cooled if protected from overhead contamination. (C) Corrective Actions: PIC (person in charge) added covers to bottles of water.

8-2B: .07(6)(b)Multiple working spray bottles without any labels or indicators of product. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf) Corrective Actions: PIC added label "Sanitizer" .

2-2B: .03(5)(j)1&2At start of inspection, employees were eating inside kitchen on prep top tables. Designate a rest area for employees to eat outside of the kitchen. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Employee removed foods from kitchen.

6-1A: .04(6)(f)Observed various TCS (Time/temperature control for safety) foods cold holding with temperatures above 41 deg F. See temperature observations. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC discarded TCS foods out of compliance.

15A: .05(6)(a)Prep top cooler across from stove and low cooler unable to maintain 41 deg F or below. Do not use units to store TCS foods inside coolers until they are serviced. Ensure units are serviced by 9/4/2025. // PIC informed me that new coolers are ordered and currently not in use. Extended till 9/19/25. // PIC showed me invoice of cooler arriving by 9/20. Extension granted till 9/22/25. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)

13A: .02(1)(d)Latest copy of inspection score not posted. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C) Corrective Actions: PIC (Person in Charge) emailed latest copy of inspection score.

1-2A: .03(2)Person-in-charge (PIC) was not present in the facility during the start of the inspection.// There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: An employee called the PIC who arrived at the end of the inspection. //

14A: .04(4)(k)Observed multiple utensils stored in water in a pot on the stovetop and a utensil stored in water on prep counter at the front of the kitchen. Water in both the pot and container had temperatures below 135F. // SECOND CONSECUTIVE REPEAT FOR THIS CODE PROVISION During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. 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 the required frequency. (C) Corrective Actions: Employee discarded the water and wash, rinsed, and sanitized utensils. //

8-2B: .07(6)(b)Observed three working containers of chemicals that were not labeled with common name. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf) Corrective Actions: PIC (person in charge) labeled items.

12B: .03(5)(g)Observed two employees cutting onions with bracelets on. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: PIC had employees remove jewelry and wash hands. Onions were discarded.

14A: .04(4)(k)Observed at least 20 utensils stored in a large pot with water (water temperature was below 135F) on the stove. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. 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 the required frequency. (C) Corrective Actions: PIC had utensils cleaned again and placed utensils in dry container.