Legend 35 & Older

Inspector notes: EHS observed raw shrimp stored above ready to eat food in reach in cooler. Violation: (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation. 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Fruits and vegetables before they are washed; P (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat foo...

Inspector notes: EHS observed inspection report from 2/6/25 posted. Violation: 1. 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. CA: Post inspection report from 12/12/25 in public view.

Inspector notes: EHS observed shrimp above the required 41F. Violation: TCS food cold holding shall be kept at 41F or below. CA: EHS allowed time to see if cooler would cool product and cooler is reaching temperatures of 34. EHS instructed PIC that cooler is likely overfull and needs to have less product in it at a time.

Inspector notes: EHS observed raw pork cops above required 41F. Violation: TCS foods cold holding shall be maintain at 41F or below. CA: EHS allowed time to see if cooler would cool product and cooler is reaching temperatures of 34. EHS instructed PIC that cooler is likely overfull and needs to have less product in it at a time.

Inspector notes: EHS observed bar hand sink without handwashing cleanser. Violation: Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. CA: EHS spoke with PIC about ensuring soap is available at handwashing sinks.

Inspector notes: EHS observed tomatoes, cut lettuce, and coleslaw not date marked. Violation: 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf 2. Except as specified in paragraphs 5 through 7 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be...

Inspector notes: EHS observed kitchen sink without any cleanser available. Violation: Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. CA: EHS instructed PIC that each sink shall be supplied with hand cleaning liquid, powder or bar soap.

Inspector notes: EHS observed facility without probe thermometer for checking food temperatures. Violation: (g) Food Temperature Measuring Devices. 1. Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under DPH Rule 511-6-1-.04. Pf 2. A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. Pf CA: get appropriate food thermometer for menu.