Atkins Park Restaurant

5 findings recorded on Jun 26, 2026. 2 marked corrected on site.

1. Violation recordedItem 6-1A ↗

   Cold holding

   Observed multiple TCS foods holding in a preptop cooler above 41F. COS- food was removed.

   Inspector’s full note

   Inspection item: Proper cold holding temperatures

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

   Observed multiple TCS foods holding in a preptop cooler above 41F. COS- food was removed. 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 Corrected On-Site. New Violation.

   Official report · Item 6-1A ↗

   Marked corrected on site

2. Repeat violationItem 10D ↗

   Food labeling and containers

   Observed multiple squeeze bottles, bulk seasonings, and small containers of seasoning not labeled with the common name. COS- all items not easily recognizable were labeled.

   Inspector’s full note

   Inspection item: Food properly labeled; original container

   Code 511-6-1.04(4)(d)

   Observed multiple squeeze bottles, bulk seasonings, and small containers of seasoning not labeled with the common name. COS- all items not easily recognizable were labeled. 511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. Corrected On-Site. Repeat Violation. Correct By: 06/26/2026

   Official report · Item 10D ↗

   Marked corrected on site

   Correct by Jun 26, 2026

3. Repeat violationItem 15A ↗

   Equipment design and condition

   Observed cutting boards with deep gashes on the cutting boards on the prep top coolers. CA- cutting boards shall be replaced 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 with deep gashes on the cutting boards on the prep top coolers. CA- cutting boards shall be replaced 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: 06/28/2026

   Official report · Item 15A ↗

   Correction status not recorded

   Correct by Jun 28, 2026

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