Feb 12, 2026
Routine
1-2A - pic present, demonstrates knowledge, performs duties
Regulation: 511-6-1.03(1)(a)-(c)1,4,5,6-14,15, 16 - demonstration of knowledge (pf)
Observed minor child in main kitchen at time of inspection arrival. COS: Minor child was removed from kitchen and advised only authorized personnel is allowed in main kitchen. C/A:(b) Authorized Personnel Access. Persons unnecessary to the food service establishment operation are not allowed in the food preparation, food storage, or warewashing areas, except that brief visits and tours may be authorized by the person in charge if steps are taken to ensure that exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles are protected from contamination;Pf
2-2A - management knowledge, responsibilities, reporting
Regulation: 511-6-1.03(1)(c)2,3 - demonstration (pf)
No employee health reporting agreements signed by employees at time of inspection. COS: Blank employee health agreement was given to PIC. C/A:511-6-1.03(1)(c)2,3 - Demonstration (Pf) 2. Explaining the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease; Pf
- Describing the symptoms associated with the diseases that are transmissible through food; Pf
11A - proper cooling methods used: adequate equipment for temperature control
Regulation: 511-6-1.04(6)(e) - cooling methods (pf, c)
Observed large pan of rice cooling in reach in cooler with lid on tight. COS: Rice was separated to smaller batches and lids were removed to complete cooling process. C/A: 511-6-1.04(6)(e) - Cooling Methods (Pf, C) (e) Cooling Methods.
- Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:
(i) Placing the food in shallow pans; Pf
(ii) Separating the food into smaller or thinner portions; Pf
(iii) Using rapid cooling equipment; Pf
(iv) Stirring the food in a container placed in an ice water bath; Pf
(v) Using containers that facilitate heat transfer; Pf
(vi) Adding ice as an ingredient; Pf or
(vii) Other effective methods. Pf
- When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:
(i) Arranged in the equipment to provide maximum heat transfer through the container walls; and
(ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
14A - in-use utensils: properly stored
Regulation: 511-6-1.04(4)(k) - in-use utensils, between-use storage (c)
Observed ice cream scoops in standing water at 68F. COS: scoops were moved to dish pit to be washed. C/A:511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: . In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).