Feb 16, 2026
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 stored above 41 F on the line (tomatoes, lettuce, deli meat, cheese, eggs, pasta). COS. To be discarded or cooked within 6 hours from when it was placed into the prep top unit. Code: TCS items which use cold holding as a control for safety shall be held at 41 F or below.
6-1B - proper hot holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)
Observed hot TCS items stored below 135 F (meat sauce, queso). COS. To be discarded within the next 4 hours. COde: TCS items that use hot holding as a control for safety shall be held at 135 F or higher.
10D - food properly labeled; original container
Regulation: 511-6-1.04(7)(d) - other forms of information (c)
Observed that the facility did not have written notification of major allergens used. Code: The facility shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer.
14B - utensils, equipment and linens: properly stored, dried, handled
Regulation: 511-6-1.05(10)(a) - equipment & utensils, air-drying required (c)
Observed containers were stacked while wet. CA: Containers shall be thoroughly air dried prior to stacking.
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Regulation: 511-6-1.05(6)(a) - good repair & proper adjustment (c)
Observed equipment (tables and shelving) that are rusted, damaged, and in a general state of disrepair. Code: Equipment shall be kept in a state of good repair.
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Regulation: 511-6-1.05(1)(i) - nonfood-contact surfaces (c)
Observed that the facility is using cardboard as shelf liners. COS. Discarded. Code: Non-food contact surfaces shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
15C - nonfood-contact surfaces clean
Regulation: 511-6-1.05(7)(a)2,3 - equipment, food/nonfood-contact surfaces, and utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (c)
Observed accumulation of debris on and in equipment. Code: Equipment shall be thorouhgly cleaned and cleaning frequency shall be enough to prevent accumulation.
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 heavy accumulation of debris on floors and coving, especially behind the prep tops and equipment on the line. Code: 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 the line. COS. Removed. Code: Employee belongings and activities shall be in designated locationst hat prevent the contamination of food and food contact surfaces.