Apr 30, 2026
Routine
4-1A - food separated and protected
Regulation: 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - packaged & unpackaged food separation, packaging, and segregation (p, c)
Observed raw chicken stored next to prepped vegetables and shell eggs stored next to unwash vegetables in walk-in cooler. Observed in reach-in cooler; raw chicken stored next to cooked steak, sliced cheese on top of raw ground beef, and raw ground meat stored in front of whole muscle meat on same tray. Food items should be stored to protect from cross contamination. Sliced cheese discarded and all other food items moved during inspection.
6-1A - proper cold holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed multiple food items stored above proper cold holding temperature of 41F; On countertop: grated queso 60F, cooked pasta 74F and 66F. On ice: mozzarella shredded cheese 45 and provolone cheese 57F. In walk-in cooler: cooked pasta 46F, cooked chicken 45F and cut red onions 45F. All food items discarded during inspection.
4-2B - food-contact surfaces: cleaned & sanitized
Regulation: 511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)
Observed dish machine not reaching minimum chemical concentrations for chlorine. Will use three compartment sink until fixed.
6-2 - proper date marking and disposition
Regulation: 511-6-1.04(6)(h) - ready-to-eat time/temperature control for safety food, disposition (p)
Observed multiple prepped food items exceeding 7 days in walk-in cooler. Three containers of cooked steak and one container of coleslaw prepped 4/23. All food items should be discarded if exceeding 7 days. All food items discarded during inspection.