Mar 4, 2026
Routine
2-2D - adequate handwashing facilities supplied & accessible
Regulation: 511-6-1.07(3)(b) - hand drying provision (pf)
Observed no hand drying provisions by the kitchen hand sink. Observed red buckets stored in hand sinks.
4-2B - food-contact surfaces: cleaned & sanitized
Regulation: 511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)
Sanitizer solution inside of the red buckets were observed to be milky white in color and with food debris.
16B - plumbing installed; proper backflow devices
Regulation: 511-6-1.06(2)(d) - backflow prevention, air gap (p)
Observed hand sink wastewater backing up into the veggie and meat sinks. All sinks were observed to be directly connected to the 3 compartment sink. The owner was advised to close the establishment until the plumbing is restored for the hand sink, veggie sink, and meat sink. Establishment CANNOT OPEN until the health department gives approval to open.
Repairs must be completed by March 5th.
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Regulation: 511-6-1.05(2)(a) - equipment and utensils, constructed of durable materials (c)
Observed fryer baskets in disrepair.
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 wastewater on the floors underneath the hand, veggie, and meat sinks. Observed door handle missing for the kitchen door entrance.