Jan 28, 2026
Routine
4-1A - food separated and protected
Regulation: 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - packaged & unpackaged food separation, packaging, and segregation (p, c)
Observed raw cheesesteak filets stored above RTE salad dressings. (COS- PIC placed beef on bottom shelf.)
RCA: Ensure food items are arranged according to the minimum cook temperatures.
1-2B - certified food protection manager
Regulation: 511-6-1.03(3)(a) - food safety manager certification (pf)
Observed no Certified Food Safety Manager (CFSM) certificate posted in the facility.
RCA: Ensure to post the CFSM certificate in public view at all times.
2-2D - adequate handwashing facilities supplied & accessible
Regulation: 511-6-1.07(3)(b) - hand drying provision (pf)
Observed paper towels absent in the kitchen and restroom hand sinks.
RCA: Ensure all hand sinks are supplied with warm water, soap, and a hand-drying provision at all times.
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 a container of sausage and scrap meat, stored longer than 24 hours, stored in the walk-in cooler without a date mark. (COS- PIC disposed the container of sausage.)
RCA: Ensure all TCS and RTE food items are date marked when stored for more than 24 hours.
12A - contamination prevented during food preparation, storage, display
Regulation: 511-6-1.04(4)(q) - food storage (c)
Observed a bucket of pickles stored on the walk-in cooler floor and a box of chips stored on the kitchen floor.
RCA: Ensure food items are stored at least 6 inches off the floor at all times.
17C - physical facilities installed, maintained, and clean
Regulation: 511-6-1.07(2)(a) - floor, walls, & ceilings, cleanability (c)
Observed exposed HVAC ducts installed throughout the kitchen, making the surface difficult to clean.
RCA: Ensure all walls, floors, and ceilings are smooth, durable, and cleanable at all times.