Feb 25, 2026
Routine
4-2B - food-contact surfaces: cleaned & sanitized
Regulation: 511-6-1.05(7)(b) - food contact surfaces and utensils - cleaning frequency (p, c)
Ice machine baffle with large amount of mold along curled end of baffle. Also large accumulation of mold on walls inside bin. Ice machine bin will need to be emptied to completely clean and sanitize the sides/top of bin. PIC removed baffle to clean and sanitize at 3-compartment sink. Bin to emptied tonight for cleaning and sanitizing.
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 ready-to-eat, potentially hazardous food prepared on-site not properly date marked. Many food items( cooked pasta, smoked chicken wings, egg yolk mix, montecristo sandwiches) with Inconsistent date marking. Refrigerated ready-to-eat foods prepared in-house that require date marking shell be discarded once they exceed the maximum 7-day use or discard by date. Day of prep is day one and add 6 days to get 7 day use or discard date.
8-2B - toxic substances properly identified, stored, used
Regulation: 511-6-1.07(6)(b) - working containers, common name (pf)
Unlabeled spray chemical bottle in dinning area. If chemicals area put into an unlabeled container, must write at least common name of product on the bottle to ensure proper chemicals are being used as intended and in case of accidental poisoning. COS: bottle labeled as required by PIC.
11A - proper cooling methods used: adequate equipment for temperature control
Regulation: 511-6-1.04(6)(e) - cooling methods (pf, c)
Cooling methods being used/observed were not adequate in rapidly cooling Time/Temperature Control for Safety Foods. Portioned/bagged, cooked pasta cooling in walk-in-cooler at 63F. Do not portioned/bagged pasta until cooling process is done (41 F).COS: Person in charge unbagged pasta and placed it on tray for rapid cooling.
12B - personal cleanliness
Regulation: 511-6-1.03(5)(g) - jewelry (c)
Observed food employee wearing jewelry (Bracelets)other than a plain ring on their hands/arms while preparing food.COS: Food employee removed bracelets.