Proof of the Pudding

Adequate handwashing facilities supplied & accessible

Violation of Code: [511-6-1.06(2)(o)] Observed shrimp tails in a main kitchen handwashing sink. COS PIC removed the tails from the sink. 511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf 3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Pf Corrected On-Site. New Violation.

Food in good condition, safe, and unadulterated

Violation of Code: [511-6-1.04(1)] Observed 3 dented cans of onion jam in the main kitchen dry storage area. Observed 1 dented black olive can in a main kitchen WIC. COS PIC discarded. 511-6-1.04(1) - Safe, unadulterated and Honestly Presented (P) (1) Condition. Food shall be safe, unadulterated, and honestly presented. P Corrected On-Site. Repeat Violation.

Proper date marking and disposition

Violation of Code: [511-6-1.04(6)(h)] Observed groat cheese (9/24) and oaxaca cheese (9/25) in a main kitchen WIC after their 7 day disposition date. Observed chicken thighs (9/29) in a main kitchen WIC after their disposition date. COS: PIC discarded all TCS items stored longer than 7 days. 511-6-1.04(6)(h) - Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P) (h) Ready-to-Eat, Time/Temperature Control for Safety Food, Disposition. 1. A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; P (ii) Is in a container or package that does not bear a date or day; P or (iii) Is inappropriately marked with a date or day that exceeds 7 days . P 2. Refrigerated, ready-to-eat, time / temperature control for safety food prepared in a food service establishment and dispensed through a vending machine with an automatic shutoff control shall be discarded if it exceeds 7 days. P Corrected On-Site. New Violation.

Compliance with variance, specialized process and HACCP plan

Violation of Code: [511-6-1.04(6)(j)] Observed no approved DPH procedure for the vacuum sealing of cooked meats and sauces for freezing over a 2 month period. CA: PIC to submit an application to the heath department for variance and/or HAACP approval. 511-6-1.04(6)(j) - Variance Requirement (Pf) (j) Variance Requirement. A food service establishment shall obtain a variance from the Health Authority as specified in DPH Rule 511-6-1-.10(5)(a) and (5)(b) before: Pf 1. Smoking food as a method of food preservation rather than as a method of flavor enhancement; Pf 2. Curing food; Pf 3. Using food additives or adding components such as vinegar: Pf (i) As a method of food preservation rather than as a method of flavor enhancement, Pf or (ii) To render a food so that it is not time/temperature control for safety food; Pf 4. Operating a molluscan shellfish life-support system display tank used to store or display shellfish that are offered for human consumption; Pf 5. Packaging time/temperature control for safety food using a reduced oxygen packaging method except where the growth and toxin formation of Clostridium botulinum and growth of Listeria monocytogenes are controlled as specified under (k) of this Rule; Pf 6. Custom processing animals that are for personal use as food and not for sale or service in a food service establishment; Pf 7. Preparing food by another method that is determined by the Health Authority to require a variance; Pf or 8. Sprouting seeds or beans. Pf New Violation. Correct By: 10/17/2026