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6-1A: .04(6)(f)Observed an entire walk-in cooler holding above 41F. See temperature log for all items that are out of temperature. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC (person in charge) discarded food.

14B: .05(10)(e) 1,2,4Observed clean, metal containers (four stacks) stacked while wet. Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) in a clean, dry location; (ii) where they are not exposed to splash, dust, or other contamination; and (iii) at least 6 inches above the floor. (C) Corrective Actions: PIC had containers cleaned again and set out to air dry.

15A: .05(6)(a)Observed a walk-in cooler holding above 41F. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C) Corrective Actions: Could not correct on-site. Please correct by 6/18/2026.

12B: .03(5)(g)Observed two employees prepping food with watches on. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: PIC (person in charge) had employees remove jewelry and wash hands.

14B: .05(10)(e) 1,2,4Observed metal containers (at least five stacks) that were stacked wet. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; (C) and
2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. (C) Corrective Actions: PIC had containers washed again.

4-2B: .05(6)(n)Both chemical dish machines had a chlorine concentration below 50ppm. There was no observable amount of chlorine. Facility wash actively using both dish machines. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: Could not correct on-site. Please correct by 6/13/2025.

6-1A: .04(6)(f)Observed multiple TCS (time/temperature control for safety) foods holding above 41F. See temp log. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC (person in charge) discarded items.

SECOND CONSECUTIVE VIOLATION OF SAME CODE PROVISION

6-2: .04(6)(h)Observed two pans of banana pudding that were made from 5/27/2025 and a container of home made ranch from 5/23/2025. A food that requires datemarking shall be discarded if it is appropriately marked with a date or day that exceeds 7 days. (P) Corrective Actions: PIC discarded items held past 7 days.

15A: .05(6)(a)Observed a prep cooler not holding at 41F or below. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C) Corrective Actions: Could not correct on-site. Please correct by 6/13/2025.

2-2D: .06(2)(o)Observed handwashing sink next to raw walk-in cooler blocked by catering equipment. A handwashing sink shall be maintained so that it is accessible at all times for employee use. (Pf) Corrective Actions: Catering equipment was relocated.

10D: .04(4)(d)Observed multiple unlabeled spice containers. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: Containers were labeled.

13A: .02(1)(d)The most recent inspection report was not posted. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C) Corrective Actions: Today's report was posted.

4-2B: .05(7)(a)1Observed black buildup on interior of ice machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

6-1A: .04(6)(f)Observed multiple house made dressings and sauces cold holding above 41F (see temperature log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods were cold holding improperly for more than 4 hours and were discarded.

6-1B: .04(6)(f)Observed baked potatoes and a tray of mac and cheese hot holding below 135F. Second consecutive violation of .04(6)(f) on a routine inspection Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Baked potatoes were hot holding improperly for less than 2 hours and were reheated to 165F. Mac and cheese was discarded.

6-1C: .04(6)(d)Observed multiple time and temperature control for safety foods cooling at a rate insufficient to reach 41F in 4 hours (see temperature log). Cooling Rate: TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). To successfully cool from 135°F to 70°F within two hours, the food must be cooled at a rate of approximately 0.54°F per minute (135°F -70°F = 65°F total divided by 120 minutes = 0.54°F per minute) or 32.5°F per hour. TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (29°F in 4 hours). To successfully cool from 70°F to 41°F within 4 hours, the food must be cooled at a rate of 0.121°F per minute (70-41 = 29°F total divided by 240 minutes = 0.121°F per minute) or 7.25°F per hour. Corrective Actions: Foods were moved to walk-in cooler to cool rapidly.

11A: .04(6)(e)Observed multiple foods (cut tomatoes, shredded lettuce, floppy bacon, potato salad, shredded cheese, sliced cheese, chopped sausage) cooling in prep top coolers. Cooler lids were open and containers were packed to the top with food. Foods shall be cooled using one or more methods approved by the health authority (i.e., small batches, thinner portions, ice wands, blast chillers, ice as an ingredient, placing in the walk-in cooler or walk-in freezer uncovered (or partially uncovered) as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Person in charge was coached on proper cooling methods such as using the walk-in cooler, keeping cooler lids closed, and not overfilling containers.

12C: .04(4)(m)Observed wiping cloths stored in sink and surface sanitizer below the minimum required concentration. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Sanitizer was remade to proper concentration.

14B: .05(10)(e) 1,2,4Observed multiple clean metal containers of various sizes stacked still wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Containers were separated to air dry.

15C: .05(7)(a)2,3Observed residue buildup on exterior of ice machine. Observed residue buildup on metal shelving to the left of the fryer and at the bottom in the upright cooler. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: Could not on-site. Please correct by 12/5/2024.

17B: .06(5)(o),(p)Observed dumpster with no drain plug. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. (C)

17D: .07(4)(b)Observed personal bag and jacket stored in contact with clean metal containers. Observed jackets stored above metal cans. Observed purse stored above prep table. Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions. (C) Corrective Actions: Items were relocated to a designated area.

2-2D: .06(2)(c)Hand sinks do not provide hot water that reaches 100F. Water temperature fluctuates between 70F-85F.// A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet. (Pf)

6-1B: .04(6)(f)Observed multiple time/temperature control for safety (TCS) foods holding temperatures below 135F (see temperature log). Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: //Chicken and ribs stored on hot cabinet #2 and #3 were reheated. All other foods were discarded.//

14B: .05(10)(e) 1,2,4Observed multiple clean metal containers and clean cups stacked still wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: //Equipment was moved to the warewashing area to be rewashed, rinsed, sanitized, and allowed to air-dry.//