Feb 6, 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 do not meet temperature requirements of 41 degrees F or below. (see *)
6-1B - proper hot holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)
Observed Time/Temperature Control for Safety (TCS) foods do not meet temperature requirements of 135 degrees F or above. (see **)
2-2A - management knowledge, responsibilities, reporting
Regulation: 511-6-1.03(2)(o) - person-in-charge duties (pf)
Observed Person in Charge cannot demonstrate in a verifiable manner that food employees are/were informed of their responsibility to report symptoms and/or illnesses.
2-2B - proper eating, tasting, drinking, or tobacco use
Regulation: 511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c)
Observed employee drinks improperly stored in kitchen.
2-2D - adequate handwashing facilities supplied & accessible
Regulation: 511-6-1.07(3)(a) - handwashing cleanser, availability (pf)
Observed soap is not readily available at each hand sink.
2-2D - adequate handwashing facilities supplied & accessible
Regulation: 511-6-1.07(3)(b) - hand drying provision (pf)
Observed paper towels are not readily available at each hand sink (ex. bar).
2-2E - response procedures for vomiting & diarrheal events
Regulation: 511-6-1.03(6) - clean-up of vomiting and diarrheal events(pf)
Observed EPA approved disinfectant for the written vomit/diarrhea clean-up procedures is not provided.
12A - contamination prevented during food preparation, storage, display
Regulation: 511-6-1.04(4)(q) - food storage (c)
Observed food items are being stored on the floor (ex. bags of potatoes and sugar in dry storage and containers of fries in walk in cooler).
12B - personal cleanliness
Regulation: 511-6-1.03(5)(j) - hair restraints (c)
Observed each food handler does not have properly restrained while preparing food items.