Feb 5, 2026
Routine
6-1A - proper cold holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed several time/temperature control for safety (TCS) foods cold held above 41°F in walk-in cooler (WIC) prepped on 2/3/26 and 2/4/26. The ambient air temperature of this unit was 41°F. All TCS foods must be cold held at 41°F or below. COS by discarding diced tomatoes, tomato salsa, spicy red salsa, and lowering the AAT.
6-1C - proper cooling time and temperature
Regulation: 511-6-1.04(6)(d) - cooling (p)
Observed housemade salsa that was prepped today at 8:53AM not cooled to 41°F or below.
- Cooked time/temperature control for safety food shall be cooled:
(i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and
(ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P
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Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. P
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Except as specified under paragraph 4 of this subsection, a time/temperature control for safety food received in compliance with laws allowing a temperature above 41°F (5°C) during shipment from the supplier shall be cooled within 4 hours to 41°F (5°C). P
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Raw eggs shall be received and immediately placed in refrigerated equipment that maintains an ambient air temperature of 41°F (5°C) or less. P
COS by discarding Pico de gallo.
4-2B - food-contact surfaces: cleaned & sanitized
Regulation: 511-6-1.05(7)(b) - food contact surfaces and utensils - cleaning frequency (p, c)
Observed wire shelves above the three compartment sink with grease and visible debris. Shelves were also slightly rusted. Equipment food-contact surfaces and utensils shall be clean to sight and touch.
15C - nonfood-contact surfaces clean
Regulation: 511-6-1.05(7)(a)2,3 - equipment, food/nonfood-contact surfaces, and utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (c)
Observed significant rust under the prep table near the three compartment sink. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Must replace.
17C - physical facilities installed, maintained, and clean
Regulation: 511-6-1.07(5)(a),(b) - good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)
Observed several floor tiles in front kitchen area in disrepair. Must repair.
17C - physical facilities installed, maintained, and clean
Regulation: 511-6-1.07(2)(c) - floor and wall junctures, coved, & enclosed or sealed, water-flushed floors provided with drains & graded to drain (c)
Observed cove basing missing under the three compartment sink. This was previously mentioned in the last inspection report. The floor and wall junctures shall be coved and closed to no larger than one thirty-second inch (1 mm).