Nov 5, 2025
Routine
4-2B - food-contact surfaces: cleaned & sanitized
Regulation: 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)
OBSERVED INTERIOR PORTION OF ICE MACHINE WITH BLACK DEBRIS IN THE MAIN KITCHEN. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.
6-2 - proper date marking and disposition
Regulation: 511-6-1.04(6)(h) - ready-to-eat time/temperature control for safety food, disposition (p)
OBSERVED 2 BAGS OF SPINACH WITH USE BY DATE 10/30/25 IN MAIN KITCHEN WALK IN COOLER. CA: 1. A food that requires datemarking shall be discarded if it:
(i) Exceeds 7 days, not including the time that the product is frozen; P
(ii) Is in a container or package that does not bear a date or day; P or
(iii) Is inappropriately marked with a date or day that exceeds 7 days . P
- Refrigerated, ready-to-eat, time / temperature control for safety food prepared in a food service establishment and dispensed through a vending machine with an automatic shutoff control shall be discarded if it exceeds 7 days. P
12A - contamination prevented during food preparation, storage, display
Regulation: 511-6-1.04(4)(q) - food storage (c)
OBSERVED BOX OF CHICKEN AND BOX OF GROUND BEEF STORED DIRECTLY ON FLOOR IN MAIN KITCHEN WALK IN COOLER. OBSERVED BOX OF SOYBEAN OIL, BOX OF GRITS, AND BOX OF CANNED BAKED BEANS STORED DIRECTLY ON FLOOR IN THE DRY STORAGE (BACK OF HOUSE). OBSEREVED SEVERAL BOXES OF CHOCOLATE CHIP COOKIES, SHRIMP, AND ETC. STORED DIRECTLY ON FLOOR IN THE MAIN KITCHEN WALK IN FREEZER. FOOD EMPLOYEE STATED THAT DELIVERY WAS YESTERDAY CA: food shall be protected from contamination by storing the food:
(i) In a clean, dry location;
(ii) Where it is not exposed to splash, dust, or other contamination; and
(iii) At least 6 inches (15 cm) above the floor.
12D - washing fruits and vegetables
Regulation: 511-6-1.04(4)(g) - washing fruits & vegetables (pf)
OBSERVED DISHES/UTENSILS STORED INSIDE VEGETABLE SINK IN THE MAIN KITCHEN (2 KNIVES AND 1 FLAT SHEET PAN). CA: Except as specified in paragraphs (g)2 and 3 of this subsection and except for whole, raw fruits and vegetables that are intended for washing by the consumer before consumption, raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form.
2.Fruits and vegetables may be washed by using chemicals as specified under DPH Rule 511-6-1-.07(6)(h) and a test kit or other device that accurately measures the active ingredient concentration of the fruit and vegetable wash solution may be provided.
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Ready-to-eat food such as potatoes, soups, chili, sauces, etc., may be thawed, rehydrated, or cooled after cooking in the sink if the sink is cleaned and sanitized before ready to eat food is placed in the sink and again before washing whole, raw fruits and vegetables. This does not apply to ready to eat food that is served as raw or undercooked animal foods.
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Devices used for on-site generation of chemicals meeting the requirements specified in 21 CFR 173.315, Chemicals used in the washing or to assist in the peeling of fruits and vegetables, for the washing of raw, whole fruits and vegetables shall be used in accordance with the manufacturer’s instructions. Pf