FRESH TO ORDER

Food properly labeled; original container — Inspector Note: 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.

Food properly labeled; original container — Inspector Note: 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.

Physical facilities installed, maintained, and clean — Inspector Note: 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.

Food stored covered — Inspector Note: 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.

Food-contact surfaces: cleaned & sanitized — Inspector Note: 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.

Proper cold holding temperatures — Inspector Note: 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.

Physical facilities installed, maintained, and clean — Inspector Note: Broken floor tiles were observed inside the kitchen near the walk in cooler. Mold was observed on the wall strip near the dishwasher. CA: Physical facilities must maintained and in good condition.

Food properly labeled; original container — Inspector Note: A container of whole buttermilk stored inside the walk in cooler had an expiration date of 1/1/26. CA: Food items must be discarded by the expiration date labeled on the product to prevent foodborne illnesses. COS: The milk was discarded.

Food properly labeled; original container — Inspector Note: A dented can of mandarinas stored on the dry storage rack inside the kitchen was observed. CA: 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 can was discarded.

Food properly labeled; original container — Inspector Note: Several seasoning containers stored inside the kitchen and on the front prep line was observed not labeled. CA: Food items stored out of its original package and stored inside a food grade container must be labeled. Label information shall include the common name of the food, or if there is no common name, an adequately descriptive identity statement.

Contamination prevented during food preparation, storage, display — Inspector Note: A container of vegetable oil stored inside the kitchen and containers of disposable utensils observed inside the front area near the registers was stored directly on the floor. CA: Food and utensils must be stored 6 inches off the floor in a clean, dry location; where it is not exposed to splash, dust, or other contamination.

Wiping cloths: properly used and stored — Inspector Note: Damp, unclean wiping cloths were observed stored on the countertops on the front prep line. CA: Wiping cloths must be stored inside the sanitizer buckets to prevent contamination.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: The inspection report was not posted inside the facility. CA: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: The doors on the reach in cooler drawers under the grill and on the warmer cabinet stayed slightly open and air gaps were observed. CA: Replace the gaskets and the cooler doors/drawers to ensure food items maintain cold holding temperatures at 41F and hot holding temperatures at 135F or above.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Test strips were not available on site. CA: A test kit or other device that accurately measures the concentration of sanitizing solutions shall be provided.

Nonfood-contact surfaces clean — Inspector Note: Grease build up and dust was observed on the hoods above the fryers and grill. CA Equipment must be cleaned and maintained.

Physical facilities installed, maintained, and clean — Inspector Note: Broken floor tiles were observed throughout the kitchen and near the walk in cooler. Standing water was observed on the floor near the ice machine and office. CA: Physical facilities must maintained and in good condition.

Adequate ventilation and lighting; designated areas used — Inspector Note: The light shield near the kitchen door was observed missing. CA: Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles.

Certified Food Protection Manager — Inspector Note: An expired ServSafe certificate from July, 2024 was observed at the facility. Food service establishments shall have a Certified Food Safety Manager (CFSM) to ensure food safety is being managed within the food service establishment during all hours of operation.

Adequate handwashing facilities supplied & accessible — Inspector Note: Paper towels were observed missing from the hand sink inside the waitress station of the hallway. CA: Each handwashing sink shall be provided with individual, disposable towels.

Adequate handwashing facilities supplied & accessible — Inspector Note: Soap was not available at the hand sink inside the kitchen. CA: Hand washing sinks must be provided with a supply of hand cleaning liquid soap.

Adequate handwashing facilities supplied & accessible — Inspector Note: Wiping cloths were stored inside the hand sink in the kitchen. CA: A handwashing facility may not be used for purposes other than handwashing. COS: The wiping cloths were removed.

Food stored covered — Inspector Note: Pans of bread rolls and croissants stored on the rack on the front prep line was observed stored uncovered. CA: Food items must be stored in packages, covered containers, or wrappings to prevent contamination.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Black residue was observed inside the ice machine. CA: Equipment must be cleaned and sanitized to prevent contamination.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Onion slices were observed inside the blade of the vegetable slicer stored on the countertop inside the kitchen. CA: Equipment must be cleaned and sanitized to prevent contamination. COS: The slicer was removed and stored inside the 3-compartment sink to be cleaned and sanitized.

Proper cooking time and temperatures — Inspector Note: Observed final cook temperature of chicken coming off grill at 150F. CA: Final cook temperature of chicken must be 165F for 15 second. COS: Employee put chicken back on the grill to reach final temperature of 180F for 15 seconds.

Proper cold holding temperatures — Inspector Note: A container of blue cheese and mayonnaise stored inside prep unit #3 near the grill and shrimp stored inside the reach in cooler drawer under the grill held cold holding temperatures above 41F. CA: TCS food items must maintain cold holding temperatures at 41F or below. COS: The items were discarded.

Proper hot holding temperatures — Inspector Note: A container of grilled chicken stored on top of the steam table held hot holding temperatures below 135F. CA: TCS food items must maintain hot holding temperatures at 135F or above. COS The chicken was discarded.

Toxic substances properly identified, stored, used — Inspector Note: Several chemical spray bottles were observed hanging on the side of the hand washing sink. CA: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles.