ROUTINE INSPECTION
Facility heats/hotholds and cools up to 1-2 items a few times a week (rice, beans, chicken). Upon review, facility may be upgraded to Risk Category 2. Discussed cooling, reheating, sanitization steps. Per PIC, facility began operation on 12/18/25. A food safety certificate must be obtained within 60 days of operation date.
2 reported violations
- K06: Adequate handwash facilities supplied, accessible
Observed the kitchen handsink was obstructed by carts and a large garbage bin. PIC stated they had just been moving things around and that the handsink is usually unobstructed. [CA] Keep handsinks unobstructed at all times. Handsinks must be made available to make handwashing not only possible, but likely. [COS] Items were moved away from the handsink.
- K30: Food storage: food storage containers identified
In the dry storage area: observed one bulk container of food lacked a lid and was covered by just a piece of plastic wrap. [CA] Ensure foods are covered and protected with tight-fitting lids.