11 Dining LLC

2 findings recorded on Jul 31, 2026. 2 marked corrected on site.

1. Violation recordedItem 11A ↗

   Cooling methods and equipment

   Observed tuna taken from the can cooling improperly inside a RIC. Observed the tuna tightly wrapped and not in a shallow container.

   Inspector’s full note

   Inspection item: Proper cooling methods used: adequate equipment for temperature control

   Code 511-6-1.04(6)(e)

   Observed tuna taken from the can cooling improperly inside a RIC. Observed the tuna tightly wrapped and not in a shallow container. COS- tuna was moved to a sheet pan and loosely covered. 511-6-1.04(6)(e) - Cooling Methods (Pf, C) (e) Cooling Methods. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Corrected On-Site. New Violation.

   Official report · Item 11A ↗

   Marked corrected on site

2. Repeat violationItem 14B ↗

   Utensil, equipment and linen storage

   Observed dishes stacked wet. COS- Dishes were unstacked to finish air drying.

   Inspector’s full note

   Inspection item: Utensils, equipment and linens: properly stored, dried, handled

   Code 511-6-1.05(10)(a)

   Observed dishes stacked wet. COS- Dishes were unstacked to finish air drying. 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. Corrected On-Site. Repeat Violation. Correct By: 07/31/2026

   Official report · Item 14B ↗

   Marked corrected on site

   Correct by Jul 31, 2026

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