Oct 7, 2025
Routine
6-1A - proper cold holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed several TCS foods cold holding at temperatures above 41F in multiple coolers including the walk in cooler (WIC). The reach in cooler containing meat near the grill, the reach in cooler containing salads in the front of the kitchen, and the walk in cooler were all measured with an ambient temperature above 41F. Please see temperature log for details. CA: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. COS: TCS foods in the mentioned cooler that were prepped on the day of the inspection were moved into working cooler and freezer to cool within 4 hours. Any foods that were cold holding in the respective coolers for longer than 4 hours were discarded. The Walk in cooler and the reach in cooler with salads were repaired (See Temperature log for discarded foods).
10D - food properly labeled; original container
Regulation: 511-6-1.04(7)(c) - food labels (pf, c)
Observed multiple RTE foods in walk in cooler unlabeled. CA: 1. Food packaged in a food service establishment, that is not provided by a foodservice employee upon consumer request, shall be labeled as specified in law, including 21 CFR 101- Food labeling, and 9 CFR 317 Labeling, marking devices, and containers. 2. Label information shall include: (i) The common name of the food, or if there is no common name, an adequately descriptive identity statement; (ii) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial color or flavors and chemical preservatives, if contained in the food; (iii) An accurate declaration of the net quantity of contents; COS: Labeling was added to respective dishes
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Regulation: 511-6-1.05(1)(a) - materials, general requirements (p, c)
Observed a rack in reach in cooler in the front (originally holding banana pudding) covered with a layer of aluminum foil. Observed a rack near the char grill, and one counter by the prep top cooler all covered with aluminum foil. Observed a towel sitting at the bottom of reach in cooler in the front. CA: Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: P safe P, durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
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 trays holding clean utensils and food holding equipment with a build up of food debris. CA: 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.