Fresh To Order

2 findings recorded on Jun 9, 2026. 1 marked corrected on site.

1. Repeat violationItem 6-1A ↗

   Cold holding

   Observed several TCS food not being held below 41 degrees F in the Front food station RIC below the fire grill (steak, patties(bison burger and Salmon burger). CA: (f) Time/Temperature Control for Safety Food, Hot and Cold Holding.

   Inspector’s full note

   Inspection item: Proper cold holding temperatures

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

   Observed several TCS food not being held below 41 degrees F in the Front food station RIC below the fire grill (steak, patties(bison burger and Salmon burger). CA: (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 Repeat Violation.

   Official report · Item 6-1A ↗

   Correction status not recorded

2. Violation recordedItem 12C ↗

   Wiping cloth use and storage

   observed several wiping cloths wet and resting on the counter top. COS:PIC removed all wiping cloths to be discarded and replaced with new.

   Inspector’s full note

   Inspection item: Wiping cloths: properly used and stored

   Code 511-6-1.05(10)(b)

   observed several wiping cloths wet and resting on the counter top. COS:PIC removed all wiping cloths to be discarded and replaced with new. PIC was advised the following: Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution Corrected On-Site. New Violation.

   Official report · Item 12C ↗

   Marked corrected on site

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