SWEET PEPPER KITCHEN

4 findings recorded on Aug 18, 2026. 2 marked corrected on site.

1. Violation recordedItem 1-2B ↗

   Certified Food Protection Manager

   No CFSM at time of inspection given 30 days to obtain. C/A: 511-6-1.03(3)(a) - Food Safety Manager Certification (Pf) 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

   Inspection item: Certified Food Protection Manager

   Code 511-6-1.03(3)(a)

   No CFSM at time of inspection given 30 days to obtain. C/A: 511-6-1.03(3)(a) - Food Safety Manager Certification (Pf) 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 New Violation. Correct By: 09/18/2026

   Official report · Item 1-2B ↗

   Correction status not recorded

   Correct by Sep 18, 2026

2. Violation recordedItem 6-2 ↗

   Proper date marking and disposition

   Observed ready to eat TCS food stored in reach in cooler without proper date markings. COS: Proper date markings were added to all ready to eat TCS food items.

   Inspector’s full note

   Inspection item: Proper date marking and disposition

   Code 511-6-1.04(6)(g)

   Observed ready to eat TCS food stored in reach in cooler without proper date markings. COS: Proper date markings were added to all ready to eat TCS food items. C/A:511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 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 clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, 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 after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety; Pf 3. A refrigerated, ready-to-eat, time/temperature control for safety food ingredient or a portion of a refrigerated, ready-to-eat, time/temperature control for safety food that is subsequently combined with additional ingredients or portions of food shall retain the date marking of the earliest-prepared or first-prepared ingredient. Pf Corrected On-Site. New Violation.

   Official report · Item 6-2 ↗

   Marked corrected on site

3. Violation recordedItem 11A ↗

   Proper cooling methods used: adequate equipment for temperature control

   Observed pan of cooked rice and peas and cooked chicken stored in reach in cooler with foil wrapped tight. COS: foil was removed to allow proper cooling.

   Inspector’s full note

   Inspection item: Proper cooling methods used: adequate equipment for temperature control

   Code 511-6-1.04(6)(e)

   Observed pan of cooked rice and peas and cooked chicken stored in reach in cooler with foil wrapped tight. COS: foil was removed to allow proper cooling. C/A:511-6-1.04(6)(e) - Cooling Methods (Pf, C) (e) Cooling Methods. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Corrected On-Site. New Violation.

   Official report · Item 11A ↗

   Marked corrected on site

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