The Union Restaurant

3 findings recorded on Sep 21, 2026. 3 marked corrected on site.

1. Violation recordedItem 4-2A ↗

   Food protection

   Observed several food items prepared on site stored uncovered in the reach in coolers (coolers located near the pizza oven and another in front of the grill). COS: PIC covered the foods with lids to prevent contamination. iv) 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; Corrected On-Site.

   Inspector’s full note

   Inspection item: Food stored covered

   Code 511-6-1.04(4)(c)1(iv)

   Observed several food items prepared on site stored uncovered in the reach in coolers (coolers located near the pizza oven and another in front of the grill). COS: PIC covered the foods with lids to prevent contamination. iv) 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; Corrected On-Site. New Violation.

   Official report · Item 4-2A ↗

   Marked corrected on site

2. Repeat violationItem 6-1A ↗

   Cold holding

   Observed several TCS and RTE food cold-held at temperatures that were above 41F in the prep top cooler and on the counter using ice bath. See temp log for readings.

   Inspector’s full note

   Inspection item: Proper cold holding temperatures

   Code 511-6-1.04(6)(f)

   Observed several TCS and RTE food cold-held at temperatures that were above 41F in the prep top cooler and on the counter using ice bath. See temp log for readings. COS: PIC discarded the affected foods. 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 Corrected On-Site. Repeat Violation.

   Official report · Item 6-1A ↗

   Marked corrected on site

3. Violation recordedItem 10D ↗

   Food labeling and containers

   Observed containers not labeled. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

   Inspector’s full note

   Inspection item: Food properly labeled; original container

   Code 511-6-1.04(4)(d)

   Observed containers not labeled. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. COS: PIC create labels for all squeeze bottles and seasoning containers with common name. Corrected On-Site. New Violation.

   Official report · Item 10D ↗

   Marked corrected on site

Correction status comes from the dated report. Later changes may not be recorded here.