WEI

3 findings recorded on Oct 14, 2026.

1. Inspector observationItem 12A ↗

   Food storage and contamination

   Splash guard is missing from the handwashing sink that is next to the vegetable prep sink. // During preparation, unpackaged food shall be protected from environmental sources of contamination. (C)

   Inspector’s full note

   Inspection item: Inspection item 12A

   Code .04(4)(t)

   Splash guard is missing from the handwashing sink that is next to the vegetable prep sink. // During preparation, unpackaged food shall be protected from environmental sources of contamination. (C)

   Official report · Item 12A ↗

   Correction status not recorded

2. Inspector observationItem 14A ↗

   Utensil storage

   Bowls without handles being used as scooping utensils in bulk foods. // During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. 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; 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; 4. in running water of sufficient velocity to flush…

   Inspector’s full note

   Inspection item: Inspection item 14A

   Code .04(4)(k)

   Bowls without handles being used as scooping utensils in bulk foods. // During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. 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; 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; 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, dry container; 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 the required frequency. (C) Corrective Actions: Bowls removed from foods. //

   Official report · Item 14A ↗

   Correction status not recorded

3. Inspector observationItem 14B ↗

   Utensil, equipment and linen storage

   1,2,4Multiple clean dishes stored stacked on top of another still wet. // Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Dishes were washed today- dishes separated to allow air drying. //

   Inspector’s full note

   Inspection item: Inspection item 14B

   Code .05(10)(e)

   1,2,4Multiple clean dishes stored stacked on top of another still wet. // Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Dishes were washed today- dishes separated to allow air drying. //

   Official report · Item 14B ↗

   Correction status not recorded

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