Apr 29, 2026
Issued Provisional Permit
2-1B - hands clean and properly washed
Regulation: 511-6-1.03(5)(c) - when to wash (p)
Observed food employee touch apron handle clean spoon without handwashing step in-between at main kitchen. Food employees shall clean their hands after touching bare human body parts other than clean hands and clean arms. COS: Had food employee, cease, wash hands.
2-1B - hands clean and properly washed
Regulation: 511-6-1.03(5)(b) - cleaning procedure (p)
Observed food employee at front-food service wash hands less than 20-Seconds. Food employees shall clean their hands for atleast 20-Seconds. COS: Had food employee re-wash for 20-Seconds.
6-1A - proper cold holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed container of cooked noodles and cooked bourbon in RIC 1/PTC 1 improperly cold-holding under 41F less than 4-Hours. Temperature control for safety food shall be at 41F. COS: PIC relocated for proper cold-holding to WIC.
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Regulation: 511-6-1.05(6)(a) - good repair & proper adjustment (c)
Observed RIC 1/PTC 1 with amb. temp. of 46.9F. Equipment shall be maintained in a state of repair.