The Local

4 findings recorded on Sep 24, 2026. 1 marked corrected on site.

1. Violation recordedItem 11A ↗

   Cooling methods and equipment

   Observed cooked chicken wings and prepped chili cooling tightly wrapped in the cooler. COS- wings and chili were vented to allow proper cooling.

   Inspector’s full note

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

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

   Observed cooked chicken wings and prepped chili cooling tightly wrapped in the cooler. COS- wings and chili were vented to allow proper cooling. 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. Correct By: 09/24/2026

   Official report · Item 11A ↗

   Marked corrected on site

   Correct by Sep 24, 2026

2. Violation recordedItem 15A ↗

   Equipment design and condition

   Observed the gasket on the RIC not in good repair at the time of the inspection. CA- the gasket shall be repaired and maintained in good repair.

   Inspector’s full note

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

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

   Observed the gasket on the RIC not in good repair at the time of the inspection. CA- the gasket shall be repaired and maintained in good repair. 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. 3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened. New Violation. Correct By: 09/27/2026

   Official report · Item 15A ↗

   Correction status not recorded

   Correct by Sep 27, 2026

3. Repeat violationItem 15A ↗

   Equipment design and condition

   Observed cutting boards that were heavily stained and with gashes. CA- cutting boards that are not in good condition shall be discarded or resurfaced.

   Inspector’s full note

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

   Code 511-6-1.05(6)(b)

   Observed cutting boards that were heavily stained and with gashes. CA- cutting boards that are not in good condition shall be discarded or resurfaced. 511-6-1.05(6)(b) - Cutting Surfaces (C) (b) Cutting Surfaces. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they cannot be resurfaced. Repeat Violation. Correct By: 09/27/2026

   Official report · Item 15A ↗

   Correction status not recorded

   Correct by Sep 27, 2026

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