Kid Cashew

3 findings recorded on Aug 13, 2026.

1. Violation recordedItem 2-1B ↗

   Handwashing

   Observed food employee change from raw to to ready to eat foods without, though changing gloves, was not washing hands. Must wash hands when switching between working with raw food and working with ready-to-eat food New Violation.

   Inspector’s full note

   Inspection item: Hands clean and properly washed

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

   Observed food employee change from raw to to ready to eat foods without, though changing gloves, was not washing hands. Must wash hands when switching between working with raw food and working with ready-to-eat food New Violation. Correct By: 08/16/2026

   Official report · Item 2-1B ↗

   Correction status not recorded

   Correct by Aug 16, 2026

2. Violation recordedItem 2-2D ↗

   Handwashing

   Observed hand sink at main entrance to kitchen with water reaching a max of 71F. Must have hand sink at a minimum temperature of 85F.

   Inspector’s full note

   Inspection item: Adequate handwashing facilities supplied & accessible

   Code 511-6-1.06(2)(o)

   Observed hand sink at main entrance to kitchen with water reaching a max of 71F. Must have hand sink at a minimum temperature of 85F. New Violation. Correct By: 08/16/2026

   Official report · Item 2-2D ↗

   Correction status not recorded

   Correct by Aug 16, 2026

3. Violation recordedItem 2-2E ↗

   Vomiting and diarrheal response procedures

   Observed policy or procedure for clean up of bodily fluids. 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.

   Inspector’s full note

   Inspection item: Response procedures for vomiting & diarrheal events

   Code 511-6-1.03(6)

   Observed policy or procedure for clean up of bodily fluids. 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 New Violation.

   Official report · Item 2-2E ↗

   Correction status not recorded

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