BOWL THE

Physical facilities installed, maintained, and clean — Inspector Note: Observed broken floor tiles in ware-washing area of main kitchen. Observed broken tiles near walk in freezer of main kitchen. C/A: All physical facilities shall be maintained in good repair.

PIC present, demonstrates knowledge, performs duties — Inspector Note: PIC unable to provide key drop agreement between facility and delivery company. C/A: Written procedures and plans, where specified by this Chapter and as developed by the food service establishment, are maintained and implemented as required. Facility has until 5/21/2026 to submit to EHS a copy of key drop agreement between facility and delivery company.

Management knowledge, responsibilities, reporting — Inspector Note: PIC unable to verify employees had been informed of 5 reportable symptoms or 6 disease that are transmissible through food. C/A: Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. EHS provided copies of employee health policy, facility has until 5/21/2026 to submit to EHS signed copies of employee health policy.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed ice machine in dining area with build-up in chute. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch. Facility will submit to EHS picture of cleaned and sanitized ice machine by 5/21/2026.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed dish machine with dishes inside, dispensing 0 ppm for chlorine. C/A: Chlorine sanitizer should be maintained between 50-100 ppm. COS: 3 compartment sink will be used to sanitize dishes.

Proper cold holding temperatures — Inspector Note: Observed raw shelled eggs on the floor next to the walk-in cooler holding at 52f. Observed raw shelled eggs holding above 41f in the bottom of the prep top cooler in the main kitchen. C/A: TCS foods shall be maintained at 41f or below for cold holding. COS: Discard.

Time as a public health control: procedures and records — Inspector Note: PIC stated that TPHC is used for shrimp and tuna in the prep top cooler in the front food service. The containers did not have a discard time. C/A: , if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. COS: containers labeled.