Oct 23, 2025
Routine
6-1C - proper cooling time and temperature
Regulation: 511-6-1.04(6)(d) - cooling (p)
Observed several containers of shredded lettuce prepared at 8am not cooled to 41°F within 4 hours as required. Temperature of lettuce was 5°F at 3:12pm. Lettuce was cooling in tightly wrapped containers. COS by discarding.
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) for facility. Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection.
2-2A - management knowledge, responsibilities, reporting
Regulation: 511-6-1.03(2)(o) - person-in-charge duties (pf)
Observed no verifiable employee health policy. Forms must be onsite (physically or digitally) and easily accessible at time of inspection. Food employees and conditional employees must be 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.
17D - adequate ventilation and lighting; designated areas used
Regulation: 511-6-1.07(3)(f) - lighting intensity, adequate in food prep, storage & service areas (c)
Observed no working light in walk-in cooler. Adequate lighting must be provided. Must fix within 7 days.