Bird and Batter

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

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

Observed grilled peppers left out at room temperature. COS- peppers were discarded and PIC was told on proper cooling methods. 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.

Inspection item: Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used

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

Observed the gaskets not in good repair in the RIC on the main line. CA- gaskets shall be replaced. 511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation. (a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. New Violation. Correct By: 08/30/2026

Inspection item: Warewashing facilities: installed, maintained, used; test strips

Code 511-6-1.05(3)(h),(i),(j)

Observed no test strips for quats in PPM at the time of the inspection, I only observed pH strips. CA- test strips in PPM shall be purchased and used. 511-6-1.05(3)(h),(i),(j) - Temperature Measuring Device, Manual Warewashing; Sanitizing Solutions, Testing Device (Pf) (h) Temperature Measuring Devices, Manual and Mechanical Warewashing. 1. In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. Pf 2. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Pf (i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf New Violation. Correct By: 08/30/2026

Inspection item: Nonfood-contact surfaces clean

Code 511-6-1.05(7)(a)2,3

Observed the gaskets and the insides of the coolers unclean with buildup. CA- all gaskets and coolers shall be maintained clean and free of debris. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. New Violation. Correct By: 08/28/2026

Inspection item: Physical facilities installed, maintained, and clean

Code 511-6-1.07(5)(a),(b)

Observed the walls unclean throughout the main kitchen. CA- walls shall be cleaned at a frequency to prevent buildup. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. New Violation. Correct By: 08/30/2026