Feb 27, 2026
Routine
6-1A - proper cold holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed TCS foods in prep top cooler and on prep top area near grill holding temperatures over 41 degrees F. (liquid eggs, sliced cheese, shredded cheese, shell eggs). COS. items discarded. Code: TCS foods using cold holding as a control for safety shall be he held a t 41F or below.
6-1B - proper hot holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)
observed hot TCS food items holding a temperature of 114 F. (round egg) COS discarded. Code: TCS food using hot holding as a control for safety shall be held at 135 F or higher.
1-2A - pic present, demonstrates knowledge, performs duties
Regulation: 511-6-1.03(1)(a)-(c)1,4,5,6-14,15, 16 - demonstration of knowledge (pf)
Observed that the person-in-charge was unable to answer questions specifically about the restaurant, such as time and temperature operations. Code: Person-in-charge shall be able to demonstrate food safety knowledge.
4-2A - food stored covered
Regulation: 511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)
Observed food stored uncovered. COS. PIC had employees cover food. Code: Food shall be stored covered.
4-2B - food-contact surfaces: cleaned & sanitized
Regulation: 511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)
Observed that the sanitizer in the 3-compartment sink was not at the required concentration. Code: When manual ware washing, the sanitizer shall be at the appropriate concentration.
18 - insects, rodents, and animals not present
Regulation: 511-6-1.07(5)(l) - removing dead or trapped birds, insects, rodents, and other pest (c)
Observed dead roaches in dry storage area. Code: Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
18 - insects, rodents, and animals not present
Regulation: 511-6-1.07(2)(m) - outer openings protected (c)
Observed that the back door was not self-closing. Code: Exterior openings shall be self-closing and tight fitting or protected from pest entry.
12B - personal cleanliness
Regulation: 511-6-1.03(5)(g) - jewelry (c)
Observed employees wearing bracelets while preparing food. Code: With the exception of a plain band ring, nothing may be worn on the hands or wrists to include medical information bracelets.
12C - wiping cloths: properly used and stored
Regulation: 511-6-1.04(4)(m) - wiping cloths, use limitation (c)
Observed wet wiping cloths stored sanitizer solution that was not at the appropriate concentration. COS. Wet wiping cloths placed in sanibucket. Code: Wet wiping cloths shall be stored in sanitizer solution at the appropriate concentration between uses.
16B - plumbing installed; proper backflow devices
Regulation: 511-6-1.06(2)(r) - system maintained in good repair (p, c)
Observe 3 compartment sink in the main kitchen with a leak. Code: Plumbing fixtures and system shall be maintained in good repair.
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 heavy accumulation of debris on floor of the walk-in cooler. Code: Non-food-contact surfaces shall be thoroughly cleaned and cleaning frequency shall be enough to prevent accumulation of debris.
17C - physical facilities installed, maintained, and clean
Regulation: 511-6-1.07(2)(a) - floor, walls, & ceilings, cleanability (c)
Observed absorbent ceiling tiles in the main kitchen. Code: Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
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 floors, walls and ceiling unclean in main kitchen area; observed damage to walls in kitchen. Code: All physical facilities shall be maintained in good repair; floors, walls, and ceilings shall be maintained in a state of good repair.
17D - adequate ventilation and lighting; designated areas used
Regulation: 511-6-1.07(5)(d) - cleaning ventilation system, nuisance & discharge prohibition, cleaned in way not to cause contamination or create a public health hazard (c)
Observed dirty vents in the main kitchen. Code: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials.
17D - adequate ventilation and lighting; designated areas used
Regulation: 511-6-1.07(4)(b) - designated areas for employee activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (c)
Observed keys being stored on the counter top near food prep area. Code: Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.
17D - adequate ventilation and lighting; designated areas used
Regulation: 511-6-1.07(3)(f) - lighting intensity, adequate in food prep, storage & service areas (c)
Observed several lights out in the main kitchen. Code: adequate lighting shall be where a food service employee is working with food, utensils or equipment.
14B - utensils, equipment and linens: properly stored, dried, handled
Regulation: 511-6-1.05(10)(a) - equipment & utensils, air-drying required (c)
Observed wet nesting of containers. COS. PIC unstacked containers. Code: Containers shall be air-dried or used after adequate draining before contact with food.
14C - single-use/single-service articles: properly stored, used
Regulation: 511-6-1.05(10)(e)1&3 - single-service/single-use items stored 6" off floor in clean, dry location (c)
Observed single use food containers stored upright near the fryer in the main kitchen. Code: single service items shall be stored where they are not exposed to splash, dust, or other contamination.
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Regulation: 511-6-1.05(2)(a) - equipment and utensils, constructed of durable materials (c)
observed food stored in nonfood grade containers in the main walk in cooler that were damaged. Code: Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.