KASTAWAYS

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed hand sink in main kitchen without paper towels. CA: Each handwashing sink or group of adjacent handwashing sinks shall be provided with individual, disposable towels. COS: Paper towels were added to the dispenser by the hand sink.

Proper cold holding temperatures — Inspector Note: Observed butter and cut lettuce cold holding above 41F in prep top cooler in main kitchen. Observed potato salad and raw chicken wings cold holding above 41F in reach in cooler in main kitchen. CA: All TCS items shall be maintained at 41F or below when cold holding. COS: Items were discarded.

Approved thawing methods used — Inspector Note: Observed raw chicken being thawed in the only prep sink not submerged and not in running water. C/A: time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and the time needed for preparation for cooking PF, or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) PF; COS: chicken moved to RIC to finishing thawing

Washing fruits and vegetables — Inspector Note: Observed raw frozen chicken being stored in the vegetable prep sink located in the main kicthen. C/A: raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only COS: chicken removed; discussed code provision with PIC

Hot and cold water available; adequate pressure — Inspector Note: Observed the only hand sink in the main kitchen with the cold water knob missing; cold water unable to be supplied to sink. C/A: cold and hot water under pressure shall be provided

Management knowledge, responsibilities, reporting — Inspector Note: PIC unable to provide a verfiable manner in which food employees have been informed of their responsibility to report to the person in charge as it relates to foodborne illness C/A:Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food; COS: EHS provided copies of the employee health agreement and discusses code provsion

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed black build up on the interior portion of the ice machine located in the main kitchen. Observed black build up in the soda gun located behind the bar. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed dishes being actively washed in the dish machine located in the main kitchen with a sanitizer concentration of 0ppm (chlorine). C/A: A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: for chlorine 50-100ppm NOTE: facility will use the 3-comp sink in the meantime

Proper date marking and disposition — Inspector Note: Observed hot dogs removed from the original packaging with a prep date of 7/19/25; hot dogs also appeared to have mold-like spots in them. Observed queso in portioned containers with a prep date of 10/6/25. C/A: A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen COS: items discarded; discussed date marking