Jun 15, 2026
Routine
6-1B - proper hot holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)
Observed Chicken tenders in the front hot holding cabinet out of temperature at 121 degrees Fahrenheit. CA: Food being hot held must be maintained at a temperature of 135 degrees Fahrenheit or above for safety. COS: Food voluntarily discarded.
1-2B - certified food protection manager
Regulation: 511-6-1.03(3)(c) - certification documentation (pf)
No certified food safety managers course available at time of inspection. One could not be produced to verify current CFSM status. CA:The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times and shall be made available for inspection by the Health Authority. Acquire copy of CFSM certification to have on display in public view.
4-2A - food stored covered
Regulation: 511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)
Multiple food items in the reach in cooler in the back stored with no cover to protect from overhead contamination. CA: Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), store food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. COS: Food Covered
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)
No dates were marked on the raw chicken in the reach in cooler in the main part of the kitchen. CA:Except as specified in paragraphs 5 through 7 of this subsection, refrigerated, ready-toeat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer's use by date if the manufacturer determined the use-by date based on food safety. COS: Date was back traced and correct discard date label was applied to the food items.
12B - personal cleanliness
Regulation: 511-6-1.03(5)(j) - hair restraints (c)
No beardnets being worn while in the back kitchen, prepping food. CA:Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. Beardnets and hairnets should be acquired ASAP
16B - plumbing installed; proper backflow devices
Regulation: 511-6-1.06(2)(r) - system maintained in good repair (p, c)
Toilet in the only restroom for the facility not functioning. CA Plumbing system shall be aintained in good repair. Correct within 72 Hours.
14C - single-use/single-service articles: properly stored, used
Regulation: 511-6-1.05(10)(e)1&3 - single-service/single-use items stored 6" off floor in clean, dry location (c)
Single service cups and lids observed stored directly on the floor of the drink machine syrup room. CA: Single service items must be stored a minimum of 6 inches off the floor in a clean and dry location. COS: Items properly stored on shelving