Feb 16, 2026
Routine
6-1B - proper hot holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)
The following food items measured below 135F for over four hours: 1 half pan of tomato puree (125F degrees), 1 half pan of beans(119F degrees), and 1 half pan of cheese dip (100F degrees). All items discarded.
2-2B - proper eating, tasting, drinking, or tobacco use
Inspector observed mixer bottles placed in an ice chute located at the bar where the ice is used for consumption. Bottles were moved to the reach in cooler located in the main kitchen. Manager on duty discarded ice that came in contact with mixer bottles.
2-2D - adequate handwashing facilities supplied & accessible
Regulation: 511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)
Observed hand sink next to the three-comp sink to be inaccessible for hand washing. Contained a sanitizer bucket and cleaning bottle in the sink. Manager on duty removed all items placed in sink.
Handwashing sink located at the bar, was inaccessible and contained matts in the sink and a cleaning brush. Manager on duty removed all items placed in the sink.
Handwashing sinks should only be used for handwashing and should always be accessible for employees to wash their hands.
6-2 - proper date marking and disposition
Regulation: 511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)
Several opened or prepared ready-to-eat food items stored over 24 hours within the main kitchen prep cooler, Walk in Cooler, and Reach in Cooler were not date marked with the date of preparation or the date of discard. All items were properly date marked or discarded by the manager on duty and the main cook.