May 29, 2026
Routine
2-2D - adequate handwashing facilities supplied & accessible
Regulation: 511-6-1.07(3)(b) - hand drying provision (pf)
Observed two handwash sinks without hand drying towels. Drying towels shall be available to ensure proper handwashing is taking place. Manager provided drying towels
4-2A - food stored covered
Regulation: 511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)
Observed crab legs in reach in freezer stored uncovered. Observed sweet potatoes and black eye peas stored in warming cabinets not covered. All stored food shall be covered to prevent contamination. Manager covered foods
4-2A - food stored covered
Regulation: 511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)
Observed foods at the slaw bar, including coleslaw and pickles, stored without adequate protective shielding. Observed individual pie and cake slices uncovered. All buffet and displayed food items shall be properly protected with shielding, lids, or wrapping to help prevent contamination. Manager properly covered the items.
10D - food properly labeled; original container
Regulation: 511-6-1.04(4)(d) - food storage containers identified with common name of food (c)
Observed food storage container with pasta not properly labeled. Any food removed from its original packaging shall be labeled with its common name. Manager labeled storage container
14C - single-use/single-service articles: properly stored, used
Regulation: 511-6-1.05(6)(r) - single-service/single-use articles, use limitations (c)
Observed condiment container being used as a scoop in salt. Observed Styrofoam bowl being used as a scoop in black pepper. Proper scoops shall be provided with the handle in an upright position to prevent contamination
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 accumulation of debris under and along equipment of the fry station and dis station. Clean at a frequency to prevent accumulation