LOOK DINE IN CINEMAS

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed no posted inspection report 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. COS - PIC posted report

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed permit obscured by movie posters CA: Post the permit in a location in the food service establishment that is conspicuous to consumers Corrected on site, PIC moved posters

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Facility only had chlorine test strips on site for determining sanitizer concentration but was using quaternary ammonia and temperature for warewashing and surface sanitizing in main kitchen (bar warewashing machine uses chlorine). CA: In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. ... (i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L (ppm) of sanitizing solutions shall be provided. Correct by 7/22/26 - send proof of purchase to inspector via email

Plumbing installed; proper backflow devices — Inspector Note: Observed the mop sink clogged, PIC stated it had recently been serviced but has clogged again. CA: A plumbing system shall be ...maintained in good repair. Correct by 7/31/26 - send proof of correction (such as picture or invoice) to inspector via email

Food-contact surfaces: cleaned & sanitized — Inspector Note: Conveyer belt warewashing machine in main kitchen did not reach adequate temperature for hot water sanitization (180F), machine does not use chemical sanitizer in rinse. CA: ...in a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194ºF (90ºC), or less than... 180ºF Correct by 7/22/26 - send proof of correction to inspector via email

Hands clean and properly washed — Inspector Note: Multiple employees stated to inspector that they do not use hand sinks in food prep area but use the ones in the restroom when they need to wash hands. One employee donned gloves without washing hands first. CA: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation.... (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (vii) When switching between working with raw food and working with ready-to-eat food; (viii) Before donning gloves to initiate a task that involves working with food; and (ix) After engaging in other activities that contaminate the hands. 2. All employees shall wash hands before leaving the restroom. All food employees leaving the restroom shall wash their hands again upon re-entering the food preparation area. Corrected on site - PIC discussed with staff on site at time of inspection, PIC will re-train staff around when to wash hands

Adequate handwashing facilities supplied & accessible — Inspector Note: No paper towels available at hand sinks in kitchen CA: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; 2. A continuous towel system that supplies the user with a clean towel; or 3. A heated-air hand drying device Corrected on site - PIC replaced towels in all handwashing sinks

Food-contact surfaces: cleaned & sanitized — Inspector Note: Both warewashing machines (conveyer in main kitchen and bar machine) could not reach adequate temperatures for sanitization (Max reached 113F) CA: The temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194ºF (90ºC), or less than: (i) For a stationary rack, single temperature machine, 165ºF (74ºC); or (ii) For all other machines, 180ºF (82ºC). PIC and staff will use 3-compartment sinks and chlorine sanitizer until machines can be service and/or repaired. Correct by 3/26/26; send proof of repair (such as invoice or appointment confirmation for repair) via email to inspector.

Proper cooling time and temperature — Inspector Note: Observed ground beef in walk-in cooler above 41F and cooked more than 6 hours before the inspection. PIC stated beef had been cooked yesterday then placed in walk-in to cool. 1. Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. 2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as canned foods. Corrected on site, PIC discarded beef