Aug 26, 2025
Routine
6-1A - proper cold holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Inspector observed multiple TCS foods above 41F. COS-Discarded. Corrective Action: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below.
4-2A - food stored covered
Regulation: 511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)
Inspector observed multiple uncovered foods in walk in cooler. COS- Added covers. Corrective Action: store the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination.
4-2B - food-contact surfaces: cleaned & sanitized
Regulation: 511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)
Inspector observed dish machine sanitizer solution at 0 ppm Cl. COS-fixed dish machine so that it produces 50-100 ppm Cl. Corrective Action: A chlorine solution shall have a concentration of 50-99 with a minimum temperature of 100F (pH 10) or 75F (pH 8).
4-2B - food-contact surfaces: cleaned & sanitized
Regulation: 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)
Inspector observed containers with labels stacked on top of each other or unable to be cleaned off. Corrective Action: Equipment food-contact surfaces and utensils shall be clean to sight and touch.
14A - in-use utensils: properly stored
Regulation: 511-6-1.04(4)(k) - in-use utensils, between-use storage (c)
Inspector observed scoops in storage with handle in the food. COS- arranged scoop so handle is above the top of the food. Corrective Action: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon.
14B - utensils, equipment and linens: properly stored, dried, handled
Regulation: 511-6-1.05(10)(e)1,2,4 - equipment, utensil, linens, stored 6" off floor in clean, dry location (c)
Inspector observed wet containers stacked on top of each other (wet nesting). COS-arranged dishes so they are in a self draining position that allows air drying. Corrective Action: cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored in a self-draining position that allows air drying.