Pretti plates Brunch Bar Inc

2 findings recorded on Jun 12, 2026.

1. Violation recordedItem 4-2B ↗

   Food-contact surface sanitation

   Observed black build up on the interior flap of ice machine 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.

   Inspector’s full note

   Inspection item: Food-contact surfaces: cleaned & sanitized

   Code 511-6-1.05(7)(a)1

   Observed black build up on the interior flap of ice machine 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. Pf. C.A: PIC instructed to empty the ice machine and clean thoroughly New Violation. Correct By: 06/15/2026

   Official report · Item 4-2B ↗

   Correction status not recorded

   Correct by Jun 15, 2026

2. Violation recordedItem 6-1A ↗

   Cold holding

   Observed TCS food like egg in the reach in cooler was 49 degrees 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.

   Inspector’s full note

   Inspection item: Proper cold holding temperatures

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

   Observed TCS food like egg in the reach in cooler was 49 degrees 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. P C.A; PIC instructed to toss the TCS off temperature in the thrash New Violation. Correct By: 06/15/2026

   Official report · Item 6-1A ↗

   Correction status not recorded

   Correct by Jun 15, 2026

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