GOOD2GO KITCHEN

Observed banana pudding in the clear sliding door reach in cooler in front food service temp above 41F. Observed a container of rice in reach in cooler of main kitchen temp above 41F. C/A: 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. COS: Discarded.

Observed seafood salad, shrimp, and potato salad in front food service clear reach in cooler prepared over a week ago (5/6/2026) being held without a date label. C/A: Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. COS: Food items discarded.

Observed seafood salad, shrimp, and potato salad being held in front food service reach in cooler beyond 7 days. C/A: A food that requires datemarking shall be discarded if it:

(i) Exceeds 7 days, not including the time that the product is frozen. COS: Food items discarded.

Observed alfredo sauce and 2 containers of mac and cheese holding above 41f in the reach in cooler in the main kitchen. Observed kens ranch and blue cheese sauces holding above 41F in drawers in the front food service. C/A: TCS foods shall be maintained at 41F or below when cold holding. COS Discarded.

Observed chicken and ribs cooling on the counter top cooling at a rate that would not reach 41F within 6 hours. C/A: 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.

COS: PIC placed items in reach in cooler to rapidly cool to 41F.

OBSERVED MULTIPLE CONTAINERS OF SEAFOOD SALAD, POTATO SALAD, SHRIMP, AND CHICKEN SALAD COLD HOLDING ABOVE 41F IN DISPLAY COOLER IN FRONT FOOD SERVICE AREA

C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW

COS: ALL FOOD DISCARDED

PIC NOT ABLE TO DEMONSTRATE AWARENESS OF 5 REPORTABLE SYMPTOMS/6 REPORTABLE ILLNESSES THAT EMPLOYEES MUST INFORM MANAGEMENT OF IF THEY HAVE BEEN DIAGNOSED WITH AND/OR ARE EXPERIENCING THEM

C/A: PIC SHALL BE ABLE TO DEMONSTRATE AWARENESS OF 5 REPORTABLE SYMPTOMS/6 REPORTABLE ILLNESSES THAT EMPLOYEES MUST INFORM MANAGEMENT OF IF THEY HAVE BEEN DIAGNOSED WITH AND/OR ARE EXPERIENCING THEM

COS: EHS INFORMED PIC OF RESPONSIBILITY TO BE ABLE TO DEMONSTRATE KNOWLEDGE OF 5 REPORTABLE SYMPTOMS/6 REPORTABLE ILLNESSES

PIC NOT ABLE TO VERIFY THAT THE TWO EMPLOYEES PRESENT WERE MADE AWARE OF THEIR RESPONSIBILITY TO REPORT TO MANAGEMENT IF THEY ARE EXPERIENCING ANY OF THE 5 REPORTABLE SYMPTOMS AND/OR 6 REPORTABLE ILLNESSES

C/A: PIC SHALL BE ABLE TO VERIFY THAT ALL EMPLOYEES ARE MADE AWARE OF THEIR RESPONSIBILITY TO REPORT TO MANAGEMENT IF THEY ARE EXPERIENCING ANY OF THE 5 REPORTABLE SYMPTOMS AND/OR 6 REPORTABLE ILLNESSES

COS: PIC HAD EMPLOYEES READ AND SIGN EMPLOYEE HEALTH AGREEMENT ONSITE

PIC NOT ABLE TO DEMONSTRATE AWARENESS TO INFORM THE LOCAL HEALTH DEPARTMENT IF AN EMPLOYEE IS JAUNDICED AND/OR DIAGNOSED WITH ONE OR MORE OF THE 6 REPORTABLE ILLNESSES

C/A: The CFSM or person in charge shall notify the Health Authority when a food employee is:

1. Jaundiced or
2. Diagnosed with an illness due to Norovirus, Hepatitis A virus, Shigella spp., Shiga toxin-producing Escherichia coli, or Salmonella Typhi.

COS: EHS INFORMED PIC OF THEIR RESPONSIBILITY TO BE AWARE TO NOTIFY THE HEALTH DEPARTMENT IF AN EMPLOYEE IS JAUNDICED AND/OR DIAGNOSED WITH ONE OR MORE OF THE REPORTABLE ILLNESSES

OBSERVED EMPLOYEE FILLING CONTAINER WITH WATER IN THE HAND SINK IN THE MAIN KITCHEN

C/A: A handwashing facility may not be used for purposes other than handwashing.

COS: EHS INFORMED EMPLOYEE TO DISCONTINUE FILLING CONTAINER IN HAND SINK

OBSERVED CRAB SALAD WITH A PREPARATION DATE OF 6/8

C/A: ALL TCS FOODS SHALL BE USED BY/DISCARDED BY THEIR 7TH DAY SHELF LIFE

COS: FOOD DISCARDED