Feb 5, 2026
Routine
6-1A - proper cold holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
OBSERVED POTENTIALLY HAZARDOUS FOODS STORED ABOVE 41F IN THE WALK IN COOLER. (SEE "*") CA: time/temperature control for safety food shall be maintained at 41°F (5°C) COS: FOODS TOSSED
4-2B - food-contact surfaces: cleaned & sanitized
Regulation: 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)
OBSERVED SODA SPOUTS IN THE LOBBY AREA WITH AN ACCUMULATION OF DARK DEBRIS. CA: Equipment, Food-Contact Surfaces, and Utensils.
- Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. COS: FOOD EMPLOYEE CLEANED
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 INCONSISTENT DATE MARKING PROCEDURE THROUGHOUT THE FACILITY FOR PREPPED FOODS BEING HELD OVER 24HRS. CA: refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf
14A - in-use utensils: properly stored
Regulation: 511-6-1.04(4)(k) - in-use utensils, between-use storage (c)
OBSERVED PLASTIC CUPS BEING USED INSTEAD OF SCOOPS WITH HANDLES FOR FRY AND RICE SEASONINGS IN THE DRY STORAGE AREA. OBSERVED STAINLESS STEEL BOWL BEING USED INSTEAD OF SCOOP WITH HANDLE FOR RICE IN THE MAIN KITCHEN AREA. CA: Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:
1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;
2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;
14B - utensils, equipment and linens: properly stored, dried, handled
Regulation: 511-6-1.05(10)(a) - equipment & utensils, air-drying required (c)
OBSERVED NUMEROUS STAINLESS-STEEL CONTAINERS AND FOOD GRADE PLASTIC CONTAINERS STACKED WET IN THE WAREWASHING AREA. CA: Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils:
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Shall be air-dried or used after adequate draining before contact with food; and
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May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.