Whisk

Inspector notes: Observed won out cutting boards on prep top counter that needs replacing. Observed black substance like mold in ice machine metal flap in the kitchen area. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) 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. PIC instructed to clean and keep clean.

Inspector notes: Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit in reach in cooler in the kitchen (Salmon fish the raw 45 f, raw shrimp at 51 f, and sliced green tomatoes at 45 f). 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (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. PIC instructed to...

Inspector notes: Observed several expired milk dated 3/11/26 and 3/3/26 in reach in cooler in the bar. 511-6-1.04(8)(b) - Expired Foods (P) (b) Expired Foods. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date. PIC discarded foods.

Inspector notes: Observed stacked wet utensils on the rack next to a bar. 511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items. (a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. PIC resanitized utensils.

Inspector notes: Observed walk-in cooler door not closing properly and prep-top/reach-in cooler in the kitchen broken and out of temperature. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C)-Maintenance and Operation: PIC will place a work order for a repair.