Dec 17, 2025
Routine
5-1B - proper reheating procedures for hot holding
Regulation: 511-6-1.04(5)(h) - reheating for hot holding (p)
Observed large container of chili reheating in cooker starting at 8am and reheat to 110 degrees F at 10am: after 2 hours of reheating. CA: TCS food for hot holding must reach 165 degrees Fahrenheit within 2 hours. PIC discarded chili
2-2A - management knowledge, responsibilities, reporting
Regulation: 511-6-1.03(4)(a)(b)(c)(e)(f) - responsibility of permit holder, pic, and conditional employees (p), (pf)
The PIC could not provide documentation or otherwise satisfactorily demonstrate during the inspection, that all food and conditional employees are informed of their responsibility to report to management information about their health and activities as it relates to diseases that are transmissible through food. CA: PIC must demonstrate during inspection through documentation that all employees are informed of their responsibility to report to management information about their health and activities as it relates to diseases that are transmissible through food. Must be corrected by Dec 24.
4-2B - food-contact surfaces: cleaned & sanitized
Regulation: 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)
Observed black residue on lid inside ice bin in drive thru area. CA: Food contact surfaces must be clean to sight and touch. COS: PIC cleaned lid of ice bin
16C - sewage and waste water properly disposed
Regulation: 511-6-1.06(4)(h),(i) - approved sewage disposal; system; other liquid wastes and rainwater (p) (c)
Observed floor covered in standing water in mop sink area of main kitchen. CA: Drainage and other non-sewage liquids shall be drained from point of discharge to disposal according to law.