Apr 13, 2026
Routine
6-1B - proper hot holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)
Observed meatballs in steam well hot holding less than 135°F. (meatballs=116°F and 127°F). CA: Temperature control for safety food shall be maintained at 41°F or below or 135°F or above. COS: Meatballs were found to be out of temperature for less than 4 hours. Meatballs were reheated to at least 165°F before being placed into steam well for serving.
1-2A - pic present, demonstrates knowledge, performs duties
Regulation: 511-6-1.03(2)(a)-(n)(p),(q) - responsibility of pic (pf)
Observed no key drop delivery agreement or temperature logs for TCS foods delivered during non-operating hours at facility. CA: Employees shall verify that foods delivered to the food service establishment during non-operating hours are from approved sources and are placed into appropriate storage locations and maintained at the required temperatures. COS: No correction on site can be observed. PIC must ensure key drop deliveries are at temperature and placed in correct area to maintain proper temperature. This must be recorded in a verifiable manner and available upon request of health dept. This will be rechecked.
1-2B - certified food protection manager
Regulation: 511-6-1.03(3)(b) - certification requirements/exemptions (pf)
Observed no Servsafe manager for this facility. CA: At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food safety manager. COS: No correction on site can be noted. Facility must have new Servsafe manager with 60 day period starting when previous Servsafe left employment at facility. Health dept will recheck.
2-2A - management knowledge, responsibilities, reporting
Regulation: 511-6-1.03(2)(o) - person-in-charge duties (pf)
Observed no employee health policy agreements for current employees at facility. CA: Food employees and conditional employees must be informed in a verifiable manner of their responsibility to report to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. COS: No correction on site can be noted. PIC must train employees on the employee health policy and have them sign an agreement signifying they understand the policy. Health dept will return to recheck once all employees have had a opportunity to sign agreement.
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 evidence of employee eating in an improper area of the kitchen. CA: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. COS: PIC removed personal food from kitchen.