Feb 13, 2026
Routine
6-1A - proper cold holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed eggs and donut batter temping above 41°F. Eggs were at 53°F and donut were at 51°F. Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. COS by discarding eggs and donut batter.
2-2A - management knowledge, responsibilities, reporting
Regulation: 511-6-1.03(2)(o) - person-in-charge duties (pf)
Observed no verifiable employee health policy for the staff. Copies were given last inspection. PIC shall supply Food employees and conditional employees with health policy forms and make sure they 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. Health policy forms must be in the facility and accessible at all times. COS by employee signing EHP form.
2-2D - adequate handwashing facilities supplied & accessible
Regulation: 511-6-1.07(3)(b) - hand drying provision (pf)
Observed no single use paper towels supplied at the time of inspection. (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:
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Individual, disposable towels; Pf
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A continuous towel system that supplies the user with a clean towel
COS by refilling napkins.
2-2D - adequate handwashing facilities supplied & accessible
Regulation: 511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)
Observed hand washing station obstructed with dishes inside. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf
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A handwashing facility may not be used for purposes other than handwashing. Pf
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An automatic handwashing facility shall be used in accordance with manufacturer’s instructions.
COS by removing dishes from sink.
15B - warewashing facilities: installed, maintained, used; test strips
Regulation: 511-6-1.05(3)(h),(i),(j) - temperature measuring device, manual warewashing; sanitizing solutions, testing device (pf)
Observed no Cl- test strips at facility at time of inspection. Must get Cl- test strips to use to ensure sanitizer is 50 - 100 ppm Cl-.
17A - toilet facilities: properly constructed, supplied, cleaned
Regulation: 511-6-1.07(3)(e) - toilet tissue, availability (pf)
Toilet facility not supplied with toilet paper. A supply of toilet tissue shall be available at each toilet. COS by refilling toilet paper.