Mar 10, 2026
Routine
6-1B - proper hot holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)
Observed multiple potentially hazardous foods*)tenders and nuggets) being stored in bowls above fryers not at 135 degrees or above; Observed back pan of Marinara in steam-well next to stove not at 135 degrees or above. CA:PIC instructed that tenders and nuggets were cooked around 12:00pm during the rush hour and marinara w/meatballs wee placed in unit around 10:45am. PIC was instructed to reheat/fry tenders and nuggets since items are less than 2 hours since cooked and to discard marinara since greater than 2 hours. COS:PIC reheated items and discarded items.
12B - personal cleanliness
Regulation: 511-6-1.03(5)(j) - hair restraints (c)
Multiple food employees in back kitchen not wearing hair restraints or beard restraints while prepping food.
18 - insects, rodents, and animals not present
Regulation: 511-6-1.07(2)(k) - insect control devices (c)
Fly trap device being stored above drink station in back kitchen. Remove unit away to prevent food contamination.
18 - insects, rodents, and animals not present
Regulation: 511-6-1.07(2)(m) - outer openings protected (c)
Ceiling tile missing above bulk ice-machine in back kitchen next to drink station; side door that leads to patio does not self-close completely and needs weatherstripping on right side.
15C - nonfood-contact surfaces clean
Regulation: 511-6-1.05(7)(d) - nonfood-contact surfaces (c)
Vent hood above pizza oven has excessive dirt buildup. Increase cleaning frequency.