Oct 24, 2025
Routine
6-1A - proper cold holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed cold TCS food that was stored above 41 F (cheeses, green beans, scampi, mashed potatoes, tomatoes). COS. Items shall be discarded 4 hours after it was brought out, which i. CA: TCS food that uses cold holding as a control for safety shall be held at 41 F or below.
6-1D - time as a public health control: procedures and records
Regulation: 511-6-1.04(6)(i) - time as a public health control (tphc) (p, pf, c)
Observed that the facility is using time as a public health control for lettuce and tomatoes, however, it was ~2:40 PM and the facility had 3 PM written on items that were already in the cooler. The lettuce was being refilled, unknown when the tomatoes were brought out. COS. Time changed to what time the items were broughout. CA: Facilities using time as a public health control shall have a written plan, follow those procedures, and properly mark the time of items.
2-2B - proper eating, tasting, drinking, or tobacco use
Regulation: 511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c)
Observed employee drinks stored in non-single-use containers and in containers without straws and lids. COS. Removed. CA: Employee drinks shall be handled to prevent contamination and shall be stored in single-use containers with a lid and a straw and shall be handled to prevent contamination.
2-2D - adequate handwashing facilities supplied & accessible
Regulation: 511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)
Observed that the hand sink at the bar was being used to dump drinks in it. COS. Staff educated. CA: Hand sinks shall only be used for washing hands.
12C - wiping cloths: properly used and stored
Regulation: 511-6-1.04(4)(m) - wiping cloths, use limitation (c)
Observed wet wiping cloths stored on counters throughout kitchen. COS. Wet wiping cloths placed into sanitizer buckets. CA: Wet wiping cloths shall be stored in sanitizer solution between uses.
14A - in-use utensils: properly stored
Regulation: 511-6-1.04(4)(k) - in-use utensils, between-use storage (c)
Observed scoop stored in stagnant, cold, iced water and another stored in stagnant, room temperature water. COS. Removed. CA: Scoops shall be stored using an approved method such as under running water, in hot (135 F) water, in product with the handle above the level of the food, or in/on a clean container/surface.
14B - utensils, equipment and linens: properly stored, dried, handled
Regulation: 511-6-1.05(10)(a) - equipment & utensils, air-drying required (c)
Observed wet nesting of containers. CA: Containers shall be thoroughly air dried prior to stacking or shall be stored to drain.
14C - single-use/single-service articles: properly stored, used
Regulation: 511-6-1.05(10)(e)1&3 - single-service/single-use items stored 6" off floor in clean, dry location (c)
Observed single-use items stored upright without overhead protection. COS. Items inverted. CA: Single-use items shall be stored to prevent overhead contamination.
17C - physical facilities installed, maintained, and clean
Regulation: 511-6-1.07(5)(a),(b) - good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)
Observed accumulation of debris under shelves and equipment, especially heavy accumulation at the bar and at the waiter station. CA: Facility shall be thoroughly cleaned and cleaning frequency shall be enough to prevent accumulation.
17D - adequate ventilation and lighting; designated areas used
Regulation: 511-6-1.07(4)(b) - designated areas for employee activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (c)
Observed employee belongings stored on and above food and food contact surfaces throughout the kitchen. COS. Items moved. CA: Employee activities and belongings shall be in a designated location to prevent contamination.