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 multiple containers of mac n cheese, regular and loaded as well as lemon garlic butter reading above 41 degrees in cooler drawers in main kitchen (see temp log).
CA: TCS foods shall be cold held at 41°F or below.
COS: PIC discarded all mac n cheeses in the cooler drawer as she stated they had been there since the products were datemarked (a few days ago). Health dept. to check back before unit is to be used/food items are stored.
4-2B - food-contact surfaces: cleaned & sanitized
Regulation: 511-6-1.05(6)(l) - mechanical warewashing, hot water sanitization temperatures(p)
Observed dish machine in main kitchen not meet minimum temperature for sanitization of dishes and equipment.
CA: In a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194ºF, or less than: For a stationary rack, single temperature machine, 165ºF or 180ºF for all other machines.
*3/13/26 UPDATE: Dish machine was not meeting minimum temperature for sanitization. 3 compartments sink to be used until serviced and health dept checks back.
4-2B - food-contact surfaces: cleaned & sanitized
Regulation: 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)
Observed knife jammed by side of salad prep top unit in main kitchen.
CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch.
COS: PIC removed knife to be wash, rinsed and sanitized.
18 - insects, rodents, and animals not present
Regulation: 511-6-1.07(2)(m) - outer openings protected (c)
Observed back door of main kitchen left open.
CA: Outer openings of a food service establishment shall be protected against the entry of insects and rodents by solid, self-closing, tight-fitting doors.
COS: PIC closed back door.
14B - utensils, equipment and linens: properly stored, dried, handled
Regulation: 511-6-1.05(10)(a) - equipment & utensils, air-drying required (c)
Observed multiple plastic containers wet stacked on storage shelf by dish washer in dish pit of main kitchen.
Observed multiple glass cups wet stack by dish machine in bar area.
CA: Equipment and utensils after cleaning and sanitizing, shall be air-dried or used after adequate draining before contact with food.
COS: PIC re-arranged containers so they could properly air dry.