6-1C – proper cooling time and temperature
511-6-1.04(6)(d) – cooling (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed two containers of cooked beef steak sitting on food prep table. Neither container marked, no time or temperature logged or stated when containers were put on table or temperatures taken. Two containers range from 78°F to 84°F. Temperature checked at 4:25 PM. Pic having a hard time understanding that she can not leave TCS foods sitting out for long periods of time. Steak was cooked around lunchtime per PIC. COS: PIC discarded both containers and EH discussed proper cooling procedures as best as possible.
6-2 – proper date marking and disposition
511-6-1.04(6)(g) – ready-to-eat time/temperature control for safety food, date marking (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed TCS foods held over 24 hours and not properly date marked. Cooked rice dated, 2/9/25; cooked beef steak, 2/24/25; and cooked beef steak, 2/19/25. All food held over 24 hours and not dated properly. COS: PIC discarded items. EH discussed proper date marking.
17C – physical facilities installed, maintained, and clean
511-6-1.07(5)(a),(b) – good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed stained/soiled walls throughout kitchen area. Observed damaged wall by back door area. Establishment in need of repainting and repairing damaged area. Showing signs of wear and tear. PIC stated they will have the painting and repairing done by next inspection.
