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Observed a large tray of cooked rice that was stored in the WIC outside the main kitchen that was holding above 41F Observed TCS foods that were stored at the prep top unit in the main kitchen that were above 41F(Food are listed below) Ambient temperature of the unit was holding around 46*F. C/A Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P COS ALL TCS FOOD FROM THAT PREP UNIT and WIC WAS DISCARDED

Observed facility has a TPHC procedure for cooked rice but failed to place the discard stickers on the food. The rice is hot held on the stove in the main kitchen. C/A If time without temperature control is used as the public health control up to a maximum of 4 hours:

(i) Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control;P

(v) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded.P COS Rice was discarded

Observed a large tray of frozen mozzarella sticks stored uncovered in the WIF in the main kitchen. Observed a bucket of marinating chicken, a tray of mash potatoes and two trays of cooked chicken wings stored uncovered in the WIC outside the main kitchen. Observed two containers of mozzarella sticks and a container truffle mix left uncovered in the RIF in the main kitchen adjacent to the hand washing sink. C/A Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;

COS Food was covered by the PIC

Observed slicer was stored on the clean rack in the main kitchen with visible food debris on it. Observed the ice bin in the main kitchen with mold residue inside of the chute. C/A Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. COS: Facility has 10 days to correct the violation and submit pictures to EHS via e-mail

Observed the ambient temperature of the prep top unit in the main kitchen hovering at 46F C/A Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. COS: Facility has 30 days to correct the violation Update: Observed the prep top with ice inside and the temperature of the food was below 41F. Manager stated that the facility is waiting for another unit to arrive Update on 12/08/2025 Manager sent an email stating the old prep top could not be repaired and the new one just arrived. Violation corrected

Observed the sanitizer at the three compartment sink in the main kitchen was not dispensing any sanitizer. Sanitizer was testing above 1130 ppm Lactic acid C/A Except for those that are generated on-site at the time of use, chemical sanitizers that are used to sanitize equipment and utensils, as specified under Section (8) of this Rule, shall be provided and available for use during all hours of operation. Pf COS FACILITY HAS 10 DAYS TO CORRECT THE VIOLATION AND SENT THE INVOICE FROM ECOLAB TO EHS

While entering the premises EHS noticed a purse resting on one of the countertops in the main kitchen. C/A Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions. COS Employee removed the purse and placed it in another location

Consumer advisory does not asterisk all hamburgers cooked to order and does not identify items cooked to order in the consumer warning. CA:Except as specified in subsections (5)(a)3, and (5)(a)(iv), and (9)(a)3 of this Rule, if an animal food such as beef, eggs, fish, lamb, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs 2 and 3 of this subsection using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. The disclosure and reminder statements shall be worded in legible type in all capital letters and no smaller than font size #8, or if displayed on a menu board shall be printed no smaller than the smallest lettering used for a menu item. Pf

2. Disclosure shall include: (i) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “rawegg Caesar salad,” and “hamburgers (can be cooked to order);” Pf or (ii) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. Pf

3. The reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states:

(i) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; Pf or (ii) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. Pf Correct within 72 hours send updated menu health department.

Observed multiple TCS foods (see asterisk items*) cold holding above 41F in the large 3 door reach in cooler. CA: TCS foods shall be maintained at 41F or below when cold holding. COS: All TCS foods cold holding above 41F were discarded.

Observed the large reach in cooler had an ambient temperature of 60F and the unit was not operating reportedly due to a GFI tripping and cutting off the power source. Observed the walk-in cooler was maintaining an ambient temperature of 43-47F. CA: All cooler units must be maintained in proper repair and adjustment. COS: All TCS food in the reach in cooler was discarded. The unit will be serviced prior to being returned to service. TCS food in the walk in cooler was cold holding at 41F or below. As a precaution all TCS food in the walk in cooler were moved to the beverage cooler which is cold holding at 41F or below. The walk in cooler will be serviced before being put back in service. Provide documentation of service such as invoice to the Health Department. On 8/11/23 Reinspected large reach in cooler and walk in cooler and observed the ambient temperature was 37F.