Jun 5, 2026
Routine
6-1A - proper cold holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, chicken salad 45F. COS-discarded. Corrective action: TCS food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above.
10D - food properly labeled; original container
Regulation: 511-6-1.04(7)(d) - other forms of information (c)
Observed facility does not have allergen notification in restaurant or online menu. Corrective action: The permit holder 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.
12A - contamination prevented during food preparation, storage, display
Regulation: 511-6-1.04(4)(u) - food display (p)
Displayed food not properly protected from contamination. Observed fruits on the counter tops around prep area and next to dining tables. Corrective action: install a sneeze guard around the front food service prep area or relocate. Note: Submit proposed sneeze guard to the health department for approval prior to installation.
12C - wiping cloths: properly used and stored
Regulation: 511-6-1.04(4)(m) - wiping cloths, use limitation (c)
Observed wiping cloths in use on prep counter not stored in sanitization solution between uses. Corrective action: Wiping Cloths
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Cloths in-use for wiping food spills from tableware (plating) and carry-out containers that occur as food is being served shall be dry and used for no other purpose.
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Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a sanitizer solution. Solution shall be changed as needed or minimum every 4 hours. Cloths shall be laundered daily.