Nov 26, 2025
Routine
6-1D - time as a public health control: procedures and records
Regulation: 511-6-1.04(6)(i) - time as a public health control (tphc) (p, pf, c)
Observed chicken wings using time as a public health control (4 hour hold time). PIC unable to provide written procedure.
CA: Time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify:
COS: TPHC template was provided and filled out during inspection.
4-2A - food stored covered
Regulation: 511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)
Observed the follow items stored uncovered in main kitchen: onion rings, mozzarella cheese sticks, and breaded shrimp in reach in freezer. Large container of washed celery in walk in cooler.
CA: Foods are to be stored covered unless in the process of cooling.
COS: Items covered.
14B - utensils, equipment and linens: properly stored, dried, handled
Regulation: 511-6-1.05(10)(f) - prohibitions, cleaned & sanitized equipment, utensils & laundered linens (c)
Observed several knives stored in the crevice between prep tables and a knife stored on top of hand sink faucet in main kitchen.
CA: cleaned and sanitized equipment, utensils, laundered linens, and single-service and single-use articles may not be stored in or under any source of contamination, including in locker rooms, in toilet rooms, in garbage rooms, in mechanical rooms, under sewer lines, under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed; under open stairwells; or under other sources of contamination.
COS: Items removed and cleaned.
17D - adequate ventilation and lighting; designated areas used
Regulation: 511-6-1.07(4)(b) - designated areas for employee activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (c)
Observed employee belonging stored among foods for service in walk in cooler and dry storage area in main kitchen.
CA: Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.
COS: Items removed and put in approved designated area.