BATAVIA

Observed three wet wiping cloths stored on countertops of the main kitchen outside of sanitizer buckets.

Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation.

1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (i) Maintained dry; and (ii) Used for no other purpose.
2. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily.
3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes.
4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil.

PIC moved wet wiping cloths to sanitizer buckets.

Observed expired food service permit posted.

Permit, Displayed (C)

1. Post the permit in a location in the food service establishment that is conspicuous to consumers

Discussed with PIC to pay permit fees by 1/30/26

TCS food items holding inside of the preparation cooler holding above 41 F.511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) 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

raw shell eggs stored directly above sauces inside of the walk in cooler.

Large pans being washed at 3 compartment sink without using the wash , rinse and sanitize process.

Wiping cloths not stored in a sanitary solution.