Petit Chou

5 findings recorded on Aug 14, 2026. 2 marked corrected on site.

1. Violation recordedItem 1-2B ↗

   Food protection manager

   Observed that the ServSafe certificate on site has expired. PIC will renew his certificate.

   Inspector’s full note

   Inspection item: Certified Food Protection Manager

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

   Observed that the ServSafe certificate on site has expired. PIC will renew his certificate. 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: 08/16/2026

   Official report · Item 1-2B ↗

   Correction status not recorded

   Correct by Aug 16, 2026

2. Violation recordedItem 10D ↗

   Food labeling and containers

   Observed failure to label a bottle of oil in the kitchen. PIC labeled it after I told him to do so.

   Inspector’s full note

   Inspection item: Food properly labeled; original container

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

   Observed failure to label a bottle of oil in the kitchen. PIC labeled it after I told him to do so. 511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. Corrected On-Site. New Violation.

   Official report · Item 10D ↗

   Marked corrected on site

3. Violation recordedItem 12C ↗

   Wiping cloth use and storage

   Observed failure to properly store in use and dry wiping cloths in the kitchen. Observed in use and dry wiping cloths lying on the table and other place that are not destined for the cloths.

   Inspector’s full note

   Inspection item: Wiping cloths: properly used and stored

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

   Observed failure to properly store in use and dry wiping cloths in the kitchen. Observed in use and dry wiping cloths lying on the table and other place that are not destined for the cloths. PIC stored them properly afterwards . 511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation. 1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (i) Maintained dry; and (ii) Used for no other purpose. 2. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily. 3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes. 4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil. 5. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles. 6. Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer’s label use instructions. Corrected On-Site. New Violation.

   Official report · Item 12C ↗

   Marked corrected on site

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