Red Apple Restaurant

Year by year

Inspections

1. Aug 28, 2026 Routine · 1 priority, 1 priority foundation, 2 core
   • Serious Priority Corrected on site

     WHEN TO WASH

     Cook observed not washing hands after touching phone and before putting on new gloves, and also did not wash their hands after working with raw eggs and before changing gloves and handling bread to be toasted. I explained to the PIC that while the employee was doing a good job of changing gloves when appropriate, they also need to wash their hands when they do so. The PIC spoke to the cook, and the cook began washing their hands when appropriate during the inspection.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Not serious Priority Foundation

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     No test kit was available for monitoring sanitizer concentration. The PIC indicated that there were test strips at the establishment, but was unable to produce them. I told the PIC that they need to either find or replace the tests strips, and the PIC indicated that they understood.

     Correction: Provide a test kit to allow accurate determination of the sanitization concentration.

     Code 4-501.116

   • Not serious Core

     FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION

     Containers of food were being stored in contact with other food in the prep cooler. I explained to the PIC that these containers need to be stored so that they are not in direct contact with food, and the PIC indicated that they would be moved.

     Correction: Discard food item.

     Code 3-307.11

   • Not serious Core

     EQUIPMENT AND UTENSILS - MATERIAL FOR CONSTRUCTION AND REPAIR

     A gallon milk container was being reused to hold coffee. I explained to the PIC that all food vessels must be commercial-grade and designed to be used and cleaned multiple times, and the PIC indicated that they understood.

     Correction: Discard equipment and utensils that are not: corrosion resistant, durable, able to withstand repeated warewashing, smooth, easily cleanable, nonabsorbent, and resistant to pitting, scratching, scoring or decomposition.

     Code 4-101.11 (B) - (E)

2. Aug 28, 2025 Routine · No items found

   No violations cited.

3. May 31, 2024 Routine · 2 core
   • Not serious Core

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment.

     Correction: Provide an approved certified food protection manager in the food establishment before reopening.

     Code 12-201.11 (A) (1)

   • Not serious Core

     CERTIFIED FOOD MANAGER - POSTING OF CERTIFICATE

     There is no approved or current food protection manager’s certificate posted in the food establishment.

     Correction: Post current food protection manager certification in conspicuous view within the food establishment.

     Code 12-201.11 (B)