Coalition Food and Beverage

Inspection item: Approved thawing methods used

Code 511-6-1.04(6)(c)

Observed tuna intended for raw consumption fully thawed and stored in reduced oxygen packaging (ROP) in the walk-in cooler. Manufacturer’s instructions stated, “Remove product from vacuum packaging before thawing.” COS: PIC discarded tuna. 5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection. Corrected On-Site. New Violation.

Inspection item: Posted: Permit/Inspection/Choking Poster/Handwashing

Code 511-6-1.02(1)(d)

Observed food permits, CFSM certificate, and inspection report posted near the kitchen, where it is not accessible and not visible for customers. CA: PIC will move all items to the front where it’s clearly visible upon entrance of the facility. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. 2. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information. 3. At food service establishments with no primary or public door, the current inspection report shall be prominently displayed at all times where the documents can be read by the public from a distance of one foot away. If requirements of this paragraph are not possible because of physical restrictions, a location will be determined as approved by the Health Authority. 4. The most current inspection report for mobile food service units and extended food service units issued by the local Health Authority having jurisdiction for its inspections shall be prominently displayed in public view during all hours of operation. Such inspection reports shall be prominently displayed at the point of service where the documents can be read by the public from a distance of one foot away. 5. A food service establishment inspection report addendum need not be displayed, but shall be made available by the food service establishment to the public upon request. Corrected On-Site. New Violation. Correct By: 10/20/2026

Inspection item: In-use utensils: properly stored

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

Observed in-use knives stored between coolers throughout the main kitchen. Observed in-use utensils at the bar stored in water at room temperature between uses. COS: PIC removed the knives from between the coolers. PIC replaced the water at the bar with hot water for utensil storage. Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). Corrected On-Site. New Violation.

Inspection item: Physical facilities installed, maintained, and clean

Code 511-6-1.07(5)(a),(b)

Observed prep-top/reach-in cooler unit located in the kitchen unable to maintain food temperatures at 41F or below. CA: PIC will discontinue use of the cooler until it has been serviced and is able to maintain temperatures at 41F or below. 5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. 3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan New Violation. Correct By: 10/22/2026

Inspection item: Adequate ventilation and lighting; designated areas used

Code 511-6-1.07(4)(b)

Observed employee drinks with open lids stored directly above the food preparation area. COS: PIC removed all personal drinks from the food preparation area and will designate a separate area for employee personal items. 1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. 2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. Corrected On-Site. New Violation.