Sep 18, 2025
Routine
6-1A - proper cold holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed crabcakes and pasta colding holding with temperatures above 41F. Foods discarded, but cooling unit under flat top must not be used to hold potentially hazardous foods until serviced, operating at regulation temperatures, and must be inspected by the health department after repair.
6-1A - proper cold holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed buttermilk wash with internal temperature at 51F. Cooling unit was missing pans and may have been left open. COS buttermilk discarded.
6-1A - proper cold holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed rice left on counter with internal temperature 56F. COS rice discarded.
6-2 - proper date marking and disposition
Regulation: 511-6-1.04(6)(h) - ready-to-eat time/temperature control for safety food, disposition (p)
Observed multiple potentially hazardous foods held past 7-day discard dates. COS out of date foods discarded.
6-2 - proper date marking and disposition
Regulation: 511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)
Observed potentially hazardous foods not dated and dated with longer than 7 days. CA Potentially hazardous foods which are held in establishment longer than 24-hours shall be marked with 7-day discard date by which item must be consumed or discarded. Prep date counts as day-1. For example, if something is prepped on Thursday 9/18 it must be consumed or discarded by the end of day on Wednesday 9/24
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Regulation: 511-6-1.05(1)(a) - materials, general requirements (p, c)
Wall partition in server area near handwashing sink must be either sealed or painted so that it is smooth and easily cleanable.
15C - nonfood-contact surfaces clean
Regulation: 511-6-1.05(7)(a)2,3 - equipment, food/nonfood-contact surfaces, and utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (c)
Clean under flat top, grill, walls and floors behind cooking and cooling equipment.
17D - adequate ventilation and lighting; designated areas used
Regulation: 511-6-1.05(2)(n) - exhaust ventilation hood systems, designed to prevent grease or condensation from dripping on food/equipment (c)
Vent hood needs to be cleaned or servied to prevent from dripping grease on cooking/cooling equipment.
17D - adequate ventilation and lighting; designated areas used
Regulation: 511-6-1.07(4)(b) - designated areas for employee activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (c)
Employee drinks must not be stored in coolers with facility foods.