Apr 17, 2026
Routine
6-1A - proper cold holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed in main kitchen reach in cooler holding TCS foods above 41F including:Queso 54F, raw beef 55F, shredded cheese 52F, beans 50F./PIC discarded all items
6-1B - proper hot holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)
Observed TCS foods stored on the counter below 135F including: rice 111F and chicken 125F./PIC discarded all items
6-1B - proper hot holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)
Observed in steam table queso holind below 135F at 120F./PIC discarded item
2-2A - management knowledge, responsibilities, reporting
Regulation: 511-6-1.03(2)(o) - person-in-charge duties (pf)
Observed no employee reporting agreements at time of inspection.
2-2D - adequate handwashing facilities supplied & accessible
Regulation: 511-6-1.07(3)(a) - handwashing cleanser, availability (pf)
Observed no handsoap at hand sink behind bar.
2-2D - adequate handwashing facilities supplied & accessible
Regulation: 511-6-1.07(3)(b) - hand drying provision (pf)
Observed no paper towels at hand sink in main kitchen and behind bar.