Nov 4, 2025
Routine
6-1A - proper cold holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed tomatoes, swiss cheese, lettuce, and yellow cheese cold holding above 41F in front food service pre top cooler. Items were placed in prep top cooler at 6am. Observed tuna salad sandwich, ham sandwich, and chicken burrito cold holding above 41F in front food service glass display case. Items were placed in glass display case at 11am. Observed two chef salads and a kale chicken salad cold holding above 41F in front food service display case. Items were placed in display case at 11am.
CA: All TCS items shall be maintained at 41F or below when cold holding.
COS: All TCS items in prep top cooler were discarded. Items in glass display case were put on TPHC and will be tossed at 3:00pm. Items in display case were placed in freezer for rapid cooling.
2-2D - adequate handwashing facilities supplied & accessible
Regulation: 511-6-1.07(3)(b) - hand drying provision (pf)
Observed hand sink in main kitchen and hand sink in salad bar area without hand drying provisions.
CA: Each handwashing sink shall be provided with hand drying provisions.
COS: Paper towels were added to both hand sinks.
2-2D - adequate handwashing facilities supplied & accessible
Regulation: 511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)
Observed the hand sink in the salad bar area with a spray bottle in the sink and to go containers covering the top of the sink.
CA: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
COS: items were removed from the hand sink to make it accessible.
2-2E - response procedures for vomiting & diarrheal events
Regulation: 511-6-1.03(6) - clean-up of vomiting and diarrheal events(pf)
EHS did not observe proper EPA approved disinfectant for vomit and fecal clean up.
CA: A food establishment shall have an EPA registered disinfectant effective against Norovirus. Please correct within 10 days.