Apr 16, 2026
Routine
10D - food properly labeled; original container
Regulation: 511-6-1.04(8)(b) - expired foods (p)
observed tartar sauce, cocktail sauce, and blue cheese dressings past expiration date as noted on packaging. cos: discarded items dated 2/26 and 3/9 use by dates. Code requires time/temperature control safety foods that are labeled as “keep refrigerated” be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date.
11A - proper cooling methods used: adequate equipment for temperature control
Regulation: 511-6-1.04(6)(e) - cooling methods (pf, c)
Cooling method observed was not adequate in rapidly cooling Time/Temperature Control for Safety (TCS) Foods. Observed TCS foods from prep steps in covered containers in walk in cooler. Depth of product appears to be too dense for adequate cooling. CA: 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by: Placing the food in shallow pans; Separating the food into smaller or thinner portions; Loosely covering, or uncovering if protected from overhead contamination; or Any other effective methods.
11C - approved thawing methods used
Regulation: 511-6-1.04(6)(c) - thawing (c)
Observed fish thawing in sink while in reduced oxygen packaging. PIC removed fish from packaging. CA: immediately upon thawing where all portions of food does not exceed 41F, remove from packaging and either store at 41F or below or cook. Ensure the running water the fish is under does not exceed 70F.
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Regulation: 511-6-1.05(6)(b) - cutting surfaces (c)
Observed chipped cutting board at bar. Discard cutting board. Ensure surfaces such as cutting boards that are subject to scratching and scoring shall be resurfaced or discarded if they cannot be resurfaced.
15B - warewashing facilities: installed, maintained, used; test strips
Regulation: 511-6-1.05(3)(h),(i),(j) - temperature measuring device, manual warewashing; sanitizing solutions, testing device (pf)
Observed dishwash area missing irreversible means to verify final rinse temperature. Need temp strips or thermometer to run through dishwasher.
15C - nonfood-contact surfaces clean
Regulation: 511-6-1.05(7)(a)2,3 - equipment, food/nonfood-contact surfaces, and utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (c)
Observed dried food on non-food contact side of drink rim condiment holder. Clean.
15C - nonfood-contact surfaces clean
Regulation: 511-6-1.05(7)(d) - nonfood-contact surfaces (c)
Observed foil lined shelves with food debris. Remove foil and clean daily.