Feb 9, 2026
Routine
4-1A - food separated and protected
Regulation: 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - packaged & unpackaged food separation, packaging, and segregation (p, c)
OBSERVED RAW SHRIMP AND RAW CRAB STORED ABOVE VEGETABLE BROTH IN PREP TOP COOLER IN MAIN KITCHEN. PIC STATED BROTH IS ONLY FOR VEGETABLES
C/A: . Food shall be protected from cross contamination by:
(i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and (III) Fruits and vegetables before they are washed; (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented,
COS: RAW SHRIM AND RAW CRAB PLACE ON BOTTOM SHELF, VEGETABLE BROTH PLACED ON TOP SHELF
10D - food properly labeled; original container
Regulation: 511-6-1.04(8)(b) - expired foods (p)
OBSERVED ENTIRE CASE OF TOFU IN WIC STORED WITH EXPIRATION DATE OF FEB 5 2026
C/A: Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date.
COS: PIC REMOVED CASE FROM WIC TO BE RETURNED TO VENDOR
14A - in-use utensils: properly stored
Regulation: 511-6-1.04(4)(k) - in-use utensils, between-use storage (c)
OBSERVED KNIFE STORED IN STILL WATER @ 65F IN SUSHI BAR AREA IN MAIN KITCHEN IN BETWEEN USES. OBSERVED UTENSIL FOR STIRRING SOUP STORED IN STILL WATER @ 72F ON COUNTER-TOP IN MAIN KITCHEN IN BETWEEN USES. OBSERVED KNIFE STORED IN BETWEEN PREP TOP COOLER AND REACH IN COOLER IN MAIN KITCHEN IN BETWEEN USES.
C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:
1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).
COS: UETNSILS REMOVED