FAD FINE DINING RESTAURANT

3 findings recorded on Aug 12, 2026. 3 marked corrected on site.

1. Violation recordedItem 2-1B ↗

   Handwashing

   Observed employee failed to wash hands after being told to put on glvoes to begin prepping again. C/A: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and before donning gloves to initiate a task that involves working with food.

   Inspector’s full note

   Inspection item: Hands clean and properly washed

   Code 511-6-1.03(5)(c)

   Observed employee failed to wash hands after being told to put on glvoes to begin prepping again. C/A: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and before donning gloves to initiate a task that involves working with food. COS: PIC instructed employee to wash hands. Corrected On-Site. New Violation.

   Official report · Item 2-1B ↗

   Marked corrected on site

2. Violation recordedItem 2-1C ↗

   Bare-hand contact with food

   Upon entering kitchen, observed employee cutting cooked beef steak with bare hands and a knife with no gloves on. Pieces were being placed into a larger container.

   Inspector’s full note

   Inspection item: No bare hand contact with ready-to-eat foods or approved alternate method properly followed

   Code 511-6-1.04(4)(a)1,2,3,4(i)

   Upon entering kitchen, observed employee cutting cooked beef steak with bare hands and a knife with no gloves on. Pieces were being placed into a larger container. C/A: Except when washing fruits and vegetables or as specified under subsection (a)4, food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. COS: Food was discarded. Employee put on gloves and began cutting food again. Corrected On-Site. New Violation.

   Official report · Item 2-1C ↗

   Marked corrected on site

3. Violation recordedItem 6-1A ↗

   Cold holding

   Observed, in reach in freezer #2, all food stored cold holding above freezing and above 41°F. See asterisk items for cold holding.

   Inspector’s full note

   Inspection item: Proper cold holding temperatures

   Code 511-6-1.04(6)(f)

   Observed, in reach in freezer #2, all food stored cold holding above freezing and above 41°F. See asterisk items for cold holding. C/A: TCS food shall be cold held at 41°F or below. COS: Food that was prepared today placed in other freezer. Other food from Monday and Tuesday discarded. Corrected On-Site. New Violation.

   Official report · Item 6-1A ↗

   Marked corrected on site

Correction status comes from the dated report. Later changes may not be recorded here.