Jan 7, 2026
Routine
6-1A - proper cold holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed dairy based condiments and unsliced deli meats in two prep-top coolers stored above the cold line and temping between 43-46 degrees. All TCS food items must be stored at 41 degrees or colder. COS items discarded and facility advised to store items below the cold line. Per conversations facility will rearrange prep-top coolers to achieve this.
6-1D - time as a public health control: procedures and records
Regulation: 511-6-1.04(6)(i) - time as a public health control (tphc) (p, pf, c)
Observed establishment utilizing time as a public health control without having written procedures. No records available for time as public health control. TPHC procedures must be documented with a clear method for tracking start and discard times for all TCS food items held using TPHC.
10D - food properly labeled; original container
Regulation: 511-6-1.04(4)(d) - food storage containers identified with common name of food (c)
Observed condiments and spices removed from their original containers without a label. All food items removed from their original container must be labeled with the common name of the food item if they cannot be visually identified with ease. (ex: sliced tomato). COS staff informed and labels added.
12C - wiping cloths: properly used and stored
Regulation: 511-6-1.04(4)(m) - wiping cloths, use limitation (c)
Observed multiple dry wiping cloths left on counters and on hooks to be used to wipe counters/surfaces. In-use wiping cloths must be stored in a bucket of sanitizer at appropriate sanitizer concentrations.
Observed a bucket of sanitizer that was not in-use below concentration. Facility states bucket was just made and that they have a work order in for their dispenser as it is only making sanitizer with very hot water which is causing the sanitizer to dissipate. Advised the facility to try adding cold water to the bucket to cool the temperature and test the concentration after making and periodically to ensure proper sanitizer concentrations. Advised that they may need to mix sanitizer by hand using a back-up method to ensure proper concentrations of sanitizer.
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 multiple equipment handles dirty/with debris. All nonfood contact surfaces must be cleaned with sanitizer as often as necessary to keep them clean to avoid glove contamination. COS surfaces cleaned.
17B - garbage/refuse properly disposed; facilities maintained
Regulation: 511-6-1.06(5)(o),(p) - using drain plugs; maintaining refuse areas (c)
There are two shared dumpster enclosures that the facility uses. One enclosure had no drain plugs in the dumpster the other had one dumpster missing a drain plug. One enclosure also had a door that was missing a metal piece ~3x5'. Dumpsters and enclosures must be maintained to keep from attracting pests. All facilities using a shared dumpster are responsible for its maintenance.