FRESH TO ORDER

Violations (6)

• 4-2ACorrected on site

  Food stored covered

  Violation of Code: [511-6-1.04(4)(c)1(iv)] Containers with the salad toppings stored above the salad prep unit on the front prep line and containers of salad stored at the bottom of the prep unit was observed stored uncovered. CA:(iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. COS: The food items were covered. Corrected On-Site. New Violation.

• 4-2B

  Food-contact surfaces: cleaned & sanitized

  Violation of Code: [511-6-1.05(7)(a)1] Mold was observed inside of the ice machine in the kitchen. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. 9/3/2026- A site visit was conducted and the ice machine was observed cleaned and sanitized. New Violation.

• 6-1ACorrected on site

  Proper cold holding temperatures

  Violation of Code: [511-6-1.04(6)(f)] TCS food items stored inside the prep unit next to the fryer, the reach in cooler underneath the grill and inside the walk in cooler held cold holding temperatures above 41F. The walk in cooler held ambient air temperatures of 49F. CA: (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. COS: TCS food items were discarded and relocated into reach in coolers and prep units that held cold holding temperatures at 41F or below. 9/3/2026- A site visit was conducted. The walk in cooler was repaired and maintained cold holding temperatures at 41F and below. Corrected On-Site. New Violation.

• 10DCorrected on site

  Food properly labeled; original container

  Violation of Code: [511-6-1.04(7)(c)] Sauce squeeze bottles stored inside the panini prep unit and reach in cooler inside the kitchen was observed not labeled. CA: 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. COS: The food items were labeled. Corrected On-Site. New Violation.

• 10DCorrected on site

  Food properly labeled; original container

  Violation of Code: [511-6-1.07(4)(c)] Observed dented cans of hoisin sauce stored on the storage rack inside the kitchen. CA: Products that are held by permit holder for credit, redemption, or returned to the distributor, such as damaged, spoiled, or recalled products, shall be segregated and held in designated areas that are separated from food, equipment, utensils, linens, and single-service and single-use articles. COS: The cans were discarded. CA: Products that are held by permit holder for credit, redemption, or returned to the distributor, such as damaged, spoiled, or recalled products, shall be segregated and held in designated areas that are separated from food, equipment, utensils, linens, and single-service and single-use articles. Corrected On-Site. New Violation.

• 17CRepeat

  Physical facilities installed, maintained, and clean

  Violation of Code: [511-6-1.07(5)(a),(b)] Mold was observed on the wall near the dishwasher. CA: All physical facilities shall be maintained in good repair. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Repeat Violation.