Jan 16, 2026
Routine
6-1A - proper cold holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
EHS observed TCS food items stored on front food service counter at room temperature. See temperature log for temperatures. PIC stated they were not sure if time as public health control was being used or temperature. Violation: TCS foods shall be kept at 41F or below except when preparing, cooking, cooling, or when time as public health control is used. CA: EHS instructed PIC to discard items.
6-1B - proper hot holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)
EHS observed TCS items being stored on front food service line in warmer cabinet below 135F. See temperature log for temperatures. Violation: TCS foods shall be kept at 135F or above except when preparing, cooking, cooling, or when time as public health control is used. CA: EHS instructed PIC that as the items had only been out for 30 minutes that they could be reheated to 165.
13A - posted: permit/inspection/choking poster/handwashing
Regulation: 511-6-1.02(1)(d) - displaying of the inspection report (c)
EHS observed the facility with no inspection report displayed. Violation: 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. CA: Print and display inspection report from today 1/16/26.
14B - utensils, equipment and linens: properly stored, dried, handled
Regulation: 511-6-1.05(10)(a) - equipment & utensils, air-drying required (c)
EHS observed equipment and utensils being dried on a cloth towel in main kitchen area. Violation: After cleaning and sanitizing, equipment and utensils Shall be air-dried or used after adequate draining before contact with food. CA: EHS instructed PIC that items shall be air dried without the use of a cloth towel.