Apr 14, 2026
Initial
6-1B - proper hot holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)
Observed pork patties being hot held between 108-120°F in steam table. Time/temperature control for safety (TCS) foods must be hot held at 135 or above. COS by reheating.
6-1C - proper cooling time and temperature
Regulation: 511-6-1.04(6)(d) - cooling (p)
Observed a large pan of egg puree and gravy served at breakfast not cooled to 41°F within 6 hours of reaching 135°F. Temperature of both items were around 71°F at 4:30pm.
- Cooked time/temperature control for safety food shall be cooled:
(i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and
(ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P
COS by discarding.
1-2A - pic present, demonstrates knowledge, performs duties
Regulation: 511-6-1.03(2) - pic present (pf)
Observed no person in charge (PIC) present at time of inspection and a clear overall lack of active managerial control. There must always be a PIC present who is knowledgeable on food safety present.
4-2A - food stored covered
Regulation: 511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)
Observed breakfast gravy in reach-in cooler stored uncovered. Food must be kept covered while not in active use. COS by discarding as it did not cool to required temperature within allotted time.
4-2B - food-contact surfaces: cleaned & sanitized
Regulation: 511-6-1.05(7)(b) - food contact surfaces and utensils - cleaning frequency (p, c)
Observed substantial pink and black mold along ice chute of bulk ice machine. Ice machine must be emptied, cleaned, and sanitized within 72 hours. Must increase cleaning frequency to a rate that precludes mold accumulations. Use of ice was discontinued.
4-2B - food-contact surfaces: cleaned & sanitized
Regulation: 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)
Observed various scoop utensils stored as clean but visibly dirty with debris and stuck-on food. Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS by washing.
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 TCS foods prepared on previous days not date marked. TCS foods must be dated if stored longer than 24 hours. COS by discarding.
10D - food properly labeled; original container
Regulation: 511-6-1.04(8)(b) - expired foods (p)
Observed 3 large containers of yogurt that expired 4/9/26 and a gallon of whole milk that expired 4/8/26 stored in coolers. These items must be discarded by expiration date or within 7 days of opening, whichever comes first. COS by discarding.
12A - contamination prevented during food preparation, storage, display
Regulation: 511-6-1.04(4)(z) - miscellaneous sources of contamination (c)
Observed employee drop prewrapped sandwich on floor, pick up sandwich off floor, and store with other sandwiches without first changing the wrap. COS by instructing employee to change plastic of sandwich as well as other sandwiches that contaminated one came in contact with.
17C - physical facilities installed, maintained, and clean
Regulation: 511-6-1.07(5)(a),(b) - good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)
Observed ceiling in warewash area not smooth and had peeling paint. Also observed mold build-up on wall and in silicone in same area. Both areas must be addressed within 30 days.