Howell's Kitchen

5 findings recorded on Jul 15, 2026. 2 marked corrected on site.

1. Violation recordedItem 4-2B ↗

   Food-contact surface sanitation

   Observed the bar dishwasher reaching a final rinse of 130F. CA: PIC to have Ecolab to recalibrate the hight temp dishwasher.

   Inspector’s full note

   Inspection item: Food-contact surfaces: cleaned & sanitized

   Code 511-6-1.05(6)(l)

   Observed the bar dishwasher reaching a final rinse of 130F. CA: PIC to have Ecolab to recalibrate the hight temp dishwasher. New Violation. Correct By: 07/18/2026

   Official report · Item 4-2B ↗

   Correction status not recorded

   Correct by Jul 18, 2026

2. Violation recordedItem 4-2B ↗

   Food-contact surface sanitation

   Observed the 3 comp sink and sanibucket with a respective lactic acid concentration of 170 ppm and 0 ppm. CA: PIC to have the sanitizer line for the sink recalibrated.

   Inspector’s full note

   Inspection item: Food-contact surfaces: cleaned & sanitized

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

   Observed the 3 comp sink and sanibucket with a respective lactic acid concentration of 170 ppm and 0 ppm. CA: PIC to have the sanitizer line for the sink recalibrated. New Violation. Correct By: 07/18/2026

   Official report · Item 4-2B ↗

   Correction status not recorded

   Correct by Jul 18, 2026

3. Violation recordedItem 6-1A ↗

   Cold holding

   Observed eggs (45F) and banana pudding (45F) in a main kitchen RIC stored above 41F. Observed caesar dressing (59F), asparagus (63F), and butter (65F) stored in a main kitchen prep top cooler above 41F.

   Inspector’s full note

   Inspection item: Proper cold holding temperatures

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

   Observed eggs (45F) and banana pudding (45F) in a main kitchen RIC stored above 41F. Observed caesar dressing (59F), asparagus (63F), and butter (65F) stored in a main kitchen prep top cooler above 41F. Observed sliced tomatoes (48F), kale (48F), and mozzarella sticks (46F) in a main kitchen RIC above 41F. Observed tomato sauce (47F), mozzarella slices (57F), and sausage (45F) in the main kitchen prep top above 41F. Observed other items in other main kitchen cold holding units including, salmon, shrimp, coconut rice, and beef, stored above 41F. COS Items prepared the same day were taken to the WIC for cooling, placed on an ice bath, or transferred to TPHC; other items not prepared the same day were discarded. Corrected On-Site. New Violation. Correct By: 07/18/2026

   Official report · Item 6-1A ↗

   Marked corrected on site

   Correct by Jul 18, 2026

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