Feb 24, 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)
Containers of shell eggs stored inside reach in cooler #2 was stored above packages of noodles. CA Eggs must be stored on the bottom shelf to prevent cross contamination. COS The eggs were stored on the bottom shelf of the reach in cooler.
Raw shrimp, liquid eggs, pork and beef was observed stored next to each other on the same shelf. CA Ready to eat and vegetables must be stored above raw meats. Eggs must be stored on the bottom shelf. COS Food items were rearranged and stored properly to prevent cross contamination.
6-1A - proper cold holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Chicken, pork and noodles stored inside reach in cooler #1 and beef and pork stored inside reach in cooler #2 was observed maintaining cold holding temperatures above 41F. CA TCS food items must maintain cold holding temperatures at 41F or below to prevent contamination. COS Food items were discarded.
14A - in-use utensils: properly stored
Regulation: 511-6-1.04(4)(k) - in-use utensils, between-use storage (c)
Several knives were observed stored in between the wall and prep sink inside the kitchen. CA Utensils must be stored directly on the prep table, or in a utensil holder to prevent contamination. COS The knives were removed and stored inside the 3-compartment sink.