Oct 28, 2025
Routine
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 chicken, dumplings and noodles (prepped on Sunday 10/26) stored in prep top cooler without date marking in the main kitchen. C/A: 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: Items were date marked.
12A - contamination prevented during food preparation, storage, display
Regulation: 511-6-1.04(4)(q) - food storage (c)
Observed a bucket of sauce, bucket of rice, and bag of flour on the floor in the main kitchen CA: food shall be stored at least 6 inches off of the floor.
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 missing ceiling tile in main kitchen. C/A: All physical facilities shall be maintained in good repair.