Jan 21, 2026
Routine
6-1A - proper cold holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed several cold food items not maintained at 41°F or below, including parfaits, fruit salad, and hummus. CA: All time/temperature control for safety foods shall be maintained at 41°F or below for cold holding. The observed temperature range was 50°F to 54°F. COS: Food items prep on the day of the inspection will be kept and transferred to another display cooler. All food prep the day prior or earlier was discarded.
2-2D - adequate handwashing facilities supplied & accessible
Regulation: 511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)
Observed staff hand washing sink blocked by two cold brew carafes. Corrective actions (CA) All food washing sinks shall be clear from any equipment, utensils, or personal belongings; they can only be used for hand washing. Corrected on-site: the items were removed, and the sink was cleared and accessible for use.
2-2D - adequate handwashing facilities supplied & accessible
Regulation: 511-6-1.07(3)(b) - hand drying provision (pf)
Observed staff hand washing sink, paper towels dispenser inoperable. Paper towels box placed at the sink is for short-term hand drying provision. Ensure the dispenser is fixed.
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Regulation: 511-6-1.05(6)(a) - good repair & proper adjustment (c)
The display cooler in the front service must be serviced due to the temperature (ambient) of 46°F. Also, milk carafes are not an approved source to maintain time/temperature control for safe food at 41°F or below.