Kale Me Crazy

3 findings recorded on Jun 10, 2026.

1. Violation recordedItem 2-2A ↗

   Employee health reporting

   The facility could not provide signed Employee Health Reporting Agreements demonstrating that staff are aware of symptom and illness reporting requirements. Advised PIC to print off RedBook and have all employees in facility sign the reporting agreement form.

   Inspector’s full note

   Inspection item: Management knowledge, responsibilities, reporting

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

   The facility could not provide signed Employee Health Reporting Agreements demonstrating that staff are aware of symptom and illness reporting requirements. Advised PIC to print off RedBook and have all employees in facility sign the reporting agreement form. 511-6-1.03(4)(a)(b)(c)(e)(f) - Responsibility of permit holder, PIC, and Conditional employees (P), (Pf) (a) Requirement to Report Symptoms, Diagnosis and History of Exposure. 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. New Violation. Correct By: 06/13/2026

   Official report · Item 2-2A ↗

   Correction status not recorded

   Correct by Jun 13, 2026

2. Violation recordedItem 4-2B ↗

   Food-contact surface sanitation

   Observed stationary rack dishwasher only reaching a temperature of 132 degrees Fahrenheit. Advised PIC to maintenance the dishwasher to reach a minimum temperature of 165 degrees Fahrenheit.

   Inspector’s full note

   Inspection item: Food-contact surfaces: cleaned & sanitized

   Code 511-6-1.05(6)(l)

   Observed stationary rack dishwasher only reaching a temperature of 132 degrees Fahrenheit. Advised PIC to maintenance the dishwasher to reach a minimum temperature of 165 degrees Fahrenheit. 511-6-1.05(6)(l) - Mechanical Warewashing, Hot Water Sanitization Temperatures(P) (l) Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures. 1. Except as specified in paragraph 2 of this subsection, in a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194ºF (90ºC), or less than: Pf (i) For a stationary rack, single temperature machine, 165ºF (74ºC); Pf or (ii) For all other machines, 180ºF (82ºC). Pf 2. The maximum temperatures specified under paragraph 1 of this subsection, do not apply to the high pressure and temperature systems with wand-type, hand-held, spraying devices used for the in-place cleaning and sanitizing of equipment such as meat saws New Violation. Correct By: 06/13/2026

   Official report · Item 4-2B ↗

   Correction status not recorded

   Correct by Jun 13, 2026

3. Violation recordedItem 4-2B ↗

   Food-contact surface sanitation

   Observed mold-like buildup on the lip of the ice machine. Advised PIC to sanitize ice machine.

   Inspector’s full note

   Inspection item: Food-contact surfaces: cleaned & sanitized

   Code 511-6-1.05(7)(a)1

   Observed mold-like buildup on the lip of the ice machine. Advised PIC to sanitize ice machine. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. New Violation. Correct By: 06/20/2026

   Official report · Item 4-2B ↗

   Correction status not recorded

   Correct by Jun 20, 2026

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