Mar 16, 2026
Routine
2-1B - hands clean and properly washed
Regulation: 511-6-1.03(5)(c) - when to wash (p)
Multiple employees stated to inspector that they do not use hand sinks in food prep area but use the ones in the restroom when they need to wash hands. One employee donned gloves without washing hands first.
CA: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation.... (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (vii) When switching between working with raw food and working with ready-to-eat food; (viii) Before donning gloves to initiate a task that involves working with food; and (ix) After engaging in other activities that contaminate the hands. 2. All employees shall wash hands before leaving the restroom. All food employees leaving the restroom shall wash their hands again upon re-entering the food preparation area.
Corrected on site - PIC discussed with staff on site at time of inspection, PIC will re-train staff around when to wash hands
6-1C - proper cooling time and temperature
Regulation: 511-6-1.04(6)(d) - cooling (p)
Observed ground beef in walk-in cooler above 41F and cooked more than 6 hours before the inspection. PIC stated beef had been cooked yesterday then placed in walk-in to cool.
- Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less.
- Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as canned foods.
Corrected on site, PIC discarded beef
2-2D - adequate handwashing facilities supplied & accessible
Regulation: 511-6-1.07(3)(b) - hand drying provision (pf)
No paper towels available at hand sinks in kitchen
CA: Each handwashing sink or group of adjacent handwashing sinks shall be provided with:
- Individual, disposable towels;
- A continuous towel system that supplies the user with a clean towel; or
- A heated-air hand drying device
Corrected on site - PIC replaced towels in all handwashing sinks
4-2B - food-contact surfaces: cleaned & sanitized
Regulation: 511-6-1.05(6)(l) - mechanical warewashing, hot water sanitization temperatures(p)
Both warewashing machines (conveyer in main kitchen and bar machine) could not reach adequate temperatures for sanitization (Max reached 113F)
CA: The temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194ºF (90ºC), or less than: (i) For a stationary rack, single temperature machine, 165ºF (74ºC); or (ii) For all other machines, 180ºF (82ºC).
PIC and staff will use 3-compartment sinks and chlorine sanitizer until machines can be service and/or repaired. Correct by 3/26/26; send proof of repair (such as invoice or appointment confirmation for repair) via email to inspector.