May 18, 2026
Routine
6-1A - proper cold holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed multiple potentially hazardous foods out of temp. (eggs, tomatoes, & sliced fruit). COS: Foods discarded.
CA: Keep eggs stored in temp control & not on griddle's ledge.
1-2A - pic present, demonstrates knowledge, performs duties
Regulation: 511-6-1.03(2) - pic present (pf)
Observed facility operating without a PIC present. CA: There must be a person in charge on the premises of the food service establishment at all times.
1-2B - certified food protection manager
Regulation: 511-6-1.03(3)(a) - food safety manager certification (pf)
Observed facility without a CFSM cert posted. COS: CFSM cert shown during inspection. Must post certification.
2-2D - adequate handwashing facilities supplied & accessible
Regulation: 511-6-1.07(3)(b) - hand drying provision (pf)
Observed 2 of 3 handwashing stations without paper towels. CA: HWS shall always be stocked with paper towels. Will follow-up.
12C - wiping cloths: properly used and stored
Regulation: 511-6-1.04(4)(m) - wiping cloths, use limitation (c)
Observed soiled wiping rags used & stored on food prep surfaces. CA: Keep rags stored in sanitizer buckets
14B - utensils, equipment and linens: properly stored, dried, handled
Regulation: 511-6-1.05(10)(g)2 - kitchen and tableware, properly handled to protect food-/lip-contact surfaces (c)
Observed food debris on stored plates in prep area.