CHOOSE JOY FOOD GROUP

2 findings recorded on Oct 21, 2026. 1 marked corrected on site.

1. Violation recordedItem 4-2B ↗

   Food-contact surface sanitation

   Observed sanitizer bucket reading 0ppm quat. PIC remade bucket at 3-compartment sink and it was also read 0ppm quat.

   Inspector’s full note

   Inspection item: Food-contact surfaces: cleaned & sanitized

   Code 511-6-1.05(6)(n)

   Observed sanitizer bucket reading 0ppm quat. PIC remade bucket at 3-compartment sink and it was also read 0ppm quat. Discussed with PIC to make a maintenance request with Prep to resolve issue. The other 3-compartment sink used sink and surface sanitizer, but no test strips were provided by Prep. CA: A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions. New Violation. Correct By: 10/21/2026

   Official report · Item 4-2B ↗

   Correction status not recorded

   Correct by Oct 21, 2026

2. Violation recordedItem 6-1A ↗

   Cold holding

   Observed mozzarella cheese and butter cold-holding above 41F in reach in cooler at Sk-10 station. COS: PIC placed foods on ice to cool down.

   Inspector’s full note

   Inspection item: Proper cold holding temperatures

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

   Observed mozzarella cheese and butter cold-holding above 41F in reach in cooler at Sk-10 station. COS: PIC placed foods on ice to cool down. CA: 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. Corrected On-Site. New Violation.

   Official report · Item 6-1A ↗

   Marked corrected on site

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