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Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed the WIC with an ambient temperature if 44*F and it seemed like it was leaking some water C/A Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. COS: The repair man showed up before the inspection was written out and was repairing the unit

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed the hand sink in the main kitchen blocked by a large trashcan. The only way the sink was accessible was to wash over the trashcan. Pictures are attached. C/A A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf COS: Trashcan was removed

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed the handsink at the bar area without any paper towel. C/A Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf COS: Paper towels were replaced

Proper cold holding temperatures — Inspector Note: Observed several foods that were stored in the WIC with a temperature above 41*F. See temperature table for details. C/A 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. P COS: Some chicken was allowed to cool back to 41*F and other was tossed. Decision was made after a discussion with the manager

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed the ambient temperature of the prep top unit in the main kitchen hovering at 46*F C/A Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. COS: Facility has 30 days to correct the violation Update: Observed the prep top with ice inside and the temperature of the food was below 41*F. Manager stated that the facility is waiting for another unit to arrive Update on 12/08/2025 Manager sent an email stating the old prep top could not be repaired and the new one just arrived. Violation corrected

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed the sanitizer at the three compartment sink in the main kitchen was not dispensing any sanitizer. Sanitizer was testing above 1130 ppm Lactic acid C/A Except for those that are generated on-site at the time of use, chemical sanitizers that are used to sanitize equipment and utensils, as specified under Section (8) of this Rule, shall be provided and available for use during all hours of operation. Pf COS FACILITY HAS 10 DAYS TO CORRECT THE VIOLATION AND SENT THE INVOICE FROM ECOLAB TO EHS

Adequate ventilation and lighting; designated areas used — Inspector Note: While entering the premises EHS noticed a purse resting on one of the countertops in the main kitchen. C/A Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions. COS Employee removed the purse and placed it in another location

Food stored covered — Inspector Note: Observed a large tray of frozen mozzarella sticks stored uncovered in the WIF in the main kitchen. Observed a bucket of marinating chicken, a tray of mash potatoes and two trays of cooked chicken wings stored uncovered in the WIC outside the main kitchen. Observed two containers of mozzarella sticks and a container truffle mix left uncovered in the RIF in the main kitchen adjacent to the hand washing sink. C/A 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 Food was covered by the PIC

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed slicer was stored on the clean rack in the main kitchen with visible food debris on it. Observed the ice bin in the main kitchen with mold residue inside of the chute. C/A Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. COS: Facility has 10 days to correct the violation and submit pictures to EHS via e-mail

Proper cold holding temperatures — Inspector Note: Observed a large tray of cooked rice that was stored in the WIC outside the main kitchen that was holding above 41*F Observed TCS foods that were stored at the prep top unit in the main kitchen that were above 41*F(Food are listed below) Ambient temperature of the unit was holding around 46*F. C/A 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. P COS ALL TCS FOOD FROM THAT PREP UNIT and WIC WAS DISCARDED

Time as a public health control: procedures and records — Inspector Note: Observed facility has a TPHC procedure for cooked rice but failed to place the discard stickers on the food. The rice is hot held on the stove in the main kitchen. C/A If time without temperature control is used as the public health control up to a maximum of 4 hours: (i) Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control;P (v) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded.P COS Rice was discarded