TIME TO DINE

Violations (5)

• 4-2ARepeatCorrected on site

  Food stored covered

  Violation of Code: [511-6-1.04(4)(c)1(iv)] Observed a container of tomatillo sauce stored uncovered in a reach-in cooler located in the main kitchen. Observed 2 pans of fried rice, a container of chicken soup, a pan of bbq chicken, a container or grilled chicken and a container of cooked steak stored uncovered in the walk in cooler located in the main kitchen. C/A: food shall eb stored covered; except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination COS: items covered Corrected On-Site. Repeat Violation.

• 6-1A

  Proper cold holding temperatures

  Violation of Code: [511-6-1.04(6)(f)] Observed cold time/temperature control for safety (TCS) food distinguished with an asterisk (*) held above 41F in units located in the main kitchen. C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW COS: food discarded New Violation.

• 11ACorrected on site

  Proper cooling methods used: adequate equipment for temperature control

  Violation of Code: [511-6-1.04(6)(e)] Observed multiple pans of TCS that was cooling, that food employee stated were prepared at 8:30, tightly wrapped in aluminum foil in a reach-in cooler located in the main kitchen. C/A: Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: items unwrapped and placed in a reach-in freezer by PIC Corrected On-Site. New Violation.

• 11CCorrected on site

  Approved thawing methods used

  Violation of Code: [511-6-1.04(6)(c)] Observed multiple packages of raw ground turkey thawing on the counter near the meat prep sink in the main kitchen. Observed 2 containers of raw chicken, submerged in stagnant water thawing on the counter near the meat prep sink located in the main kitchen. C/A: time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F COS: raw chicken and turkey placed in meat prep sink, and fully submerged under running water observed at 70F Corrected On-Site. New Violation.

• 15A

  Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used

  Violation of Code: [511-6-1.05(6)(a)] Observed a steam cabinet with the door unable to fully close; facility is using a bungee cord to keep the door closed. C/A: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. New Violation. Correct By: 09/19/2026