Rheas II scored 64; newer inspection records 85

1. 01

   PIC present, demonstrates knowledge, performs duties

   Item 1-2A ↗

   PIC was not present at the time of the inspection, staff was not able to answer food safety questions. EHS asked staff to demonstrate dishwashing procedure, staff was unable to demonstrate proper dish/ware washing practice.

   Inspector’s full note +

   Code 511-6-1.03(1)(a)-(c)1,4,5,6-14,15, 16

   PIC was not present at the time of the inspection, staff was not able to answer food safety questions. EHS asked staff to demonstrate dishwashing procedure, staff was unable to demonstrate proper dish/ware washing practice. There must be a person in charge on the premises of the food service establishment at all times. 1) Demonstration of Knowledge. Based on the risk of foodborne illness inherent to the food service operation, during inspections and upon request, the person in charge shall demonstrate to the Health Authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of this Chapter. The person in charge shall demonstrate this knowledge in one of the following ways: (a) Compliance with Chapter. Complying with this Chapter by having no violations of Priority Items during the current inspection; Pf (b) Certified Food Service Manager. Being a certified food service manager who has shown proficiency of required information through passing a test that is part of an accredited program; Pf or (c) Correct Answers to Food Safety Questions. Responding correctly to the inspector's questions as they relate to the specific food operation. New Violation.

   Official report · Item 1-2A ↗
   New violation
2. 02

   Certified Food Protection Manager

   Item 1-2B ↗

   No CFSM certification was available upon request. Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection.

   Inspector’s full note +

   No CFSM certification was available upon request. Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. Pf PIC will obtain a CFSM certification Repeat Violation. Correct By: 08/21/2026

   Official report · Item 1-2B ↗
   Repeat violation

   Correct by
   Aug 21, 2026

3. 03

   Management knowledge, responsibilities, reporting

   Item 2-2A ↗

   Staff unable to provide employee health policy upon request. Sent the documents and advised PIC to have their employees read it and sign the document.

   Inspector’s full note +

   Code 511-6-1.03(4)(a)(b)(c)(e)(f)

   Staff unable to provide employee health policy upon request. Sent the documents and advised PIC to have their employees read it and sign the document. The permit holder shall require food employees and conditional employees to report to the CFSM and person in charge, information about their health and activities as they relate to diseases that are transmissible through food. A food employee or conditional employee shall report the information in a manner that allows the CFSM and person in charge to reduce the risk of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, if the food employee or conditional employee: 1. Has any of the following symptoms: (i) Vomiting, P (ii) Diarrhea, P (iii) Jaundice, P (iv) Sore throat with fever, P or (v) A lesion containing pus such as a boil or infected wound that is open or draining and is: (I) On the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over the impermeable cover as specified under subsection(5)(g) of this Rule, P (II) On exposed portions of the arms, unless the lesion is protected by an impermeable cover, P or (III) On other parts of the body, unless the lesion is covered by a dry, durable, tight-fitting bandage; P 2. Has an illness diagnosed by a health practitioner due to: (i) Norovirus, P (ii) Hepatitis A virus, P (iii) Shigella spp., P (iv) Shiga toxin-producing Escherichia coli, P (v) Salmonella Typhi; P or (vi) nontyphoidal Salmonella; P Corrected On-Site. Repeat Violation.

   Official report · Item 2-2A ↗
   Corrected on siteRepeat violation
4. 04

   Response procedures for vomiting & diarrheal events

   Item 2-2E ↗

   Unable to provide noro-virus incident clean up. EHS provided with procedure.

   Inspector’s full note +

   Code 511-6-1.03(6)

   Unable to provide noro-virus incident clean up. EHS provided with procedure. 6) Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.Pf Corrected On-Site. New Violation.

   Official report · Item 2-2E ↗
   Corrected on siteNew violation
5. 05

   Food condition

   Item 3-1C ↗

   Observed white mold growing in chili. Condition.

   Inspector’s full note +

   Code 511-6-1.04(1)

   Observed white mold growing in chili. Condition. Food shall be safe, unadulterated, and honestly presented. COS: staff discarded the chili. Corrected On-Site. New Violation.

   Official report · Item 3-1C ↗
   Corrected on siteNew violation
6. 06

   Food separated and protected

   Item 4-1A ↗

   Observed ground burger patties stored above ready to eat foods. COS: Staff relocated the ground beef.

   Inspector’s full note +

   Code 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii)

   Observed ground burger patties stored above ready to eat foods. COS: Staff relocated the ground beef. 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 Corrected On-Site. New Violation.

   Official report · Item 4-1A ↗
   Corrected on siteNew violation
7. 07

   Food properly labeled; original container

   Item 10D ↗

   Food items in storage containers were not identified with the common name of the food item, such as sugar, oil, and sauce. CA: EHS advised staff to create labels for all.

   Inspector’s full note +

   Code 511-6-1.04(4)(d)

   Food items in storage containers were not identified with the common name of the food item, such as sugar, oil, and sauce. CA: EHS advised staff to create labels for all. (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. New Violation. Correct By: 08/18/2026

   Official report · Item 10D ↗
   New violation

   Correct by
   Aug 18, 2026

8. 08

   Warewashing facilities: installed, maintained, used; test strips

   Item 15B ↗

   Observed no test strips available Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided CA: PIC will obtain proper test strip for sanitizer Repeat Violation.

   Inspector’s full note +

   Code 511-6-1.05(3)(h),(i),(j)

   Observed no test strips available Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided CA: PIC will obtain proper test strip for sanitizer Repeat Violation.

   Official report · Item 15B ↗
   Repeat violation
9. 09

   Adequate ventilation and lighting; designated areas used

   Item 17D ↗

   Observed employee foods stored above customer foods in the main reach-in cooler. Observed employee coffee (with no lids nor straw) stored in food prep table.

   Inspector’s full note +

   Code 511-6-1.07(5)(d)

   Observed employee foods stored above customer foods in the main reach-in cooler. Observed employee coffee (with no lids nor straw) stored in food prep table. CA: PIC will relocate to employee designated area and will ensure that staff store their foods and drinks in designated area. ) Cleaning Ventilation Systems, Nuisance and Discharge Prohibition. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. If vented to the outside, ventilation systems may not create a public health hazard or nuisance or unlawful discharge. New Violation. Correct By: 08/21/2026

   Official report · Item 17D ↗
   New violation

   Correct by
   Aug 21, 2026

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.