CONDITIONAL
The Venue: Food Handler Cards & Cooling - Conditional
October 17, 2025
12:00 PM - 1:10 PM
Routine Inspection
2
Total Violations
1
Major
1
Minor
1
Corrected On Site
Inspector's Report
Inspection found employees with expired food handler cards not maintained on site and baked potatoes improperly cooling at 83°F after 2.5 hours. Potatoes were voluntarily discarded and proper cooling methods were discussed.
Violations Cited
2
#9
CORRECTED
MAJOR
Proper Cooling Methods
Why This Matters
Improper cooling is the #1 cause of restaurant foodborne illness. Clostridium perfringens spores germinate and multiply rapidly during slow cooling.
What Was Observed
Observed baked potatoes cooling on a sheet rack measured at 83F. Per PIC the potatoes were cooked ~2.5 hours. USE approved methods to facilitate more rapid cooling of the baked potatoes. COS - PIC voluntarily discarded the potatoes.
CA Retail Food Code: Section 114002, 114002.1
#9
CORRECTED
MAJOR
Proper Cooling Methods
Why This Matters
Improper cooling is the #1 cause of restaurant foodborne illness. Clostridium perfringens spores germinate and multiply rapidly during slow cooling.
What Was Observed
Observed baked potatoes cooling on a sheet rack measured at 83F. Per PIC the potatoes were cooked ~2.5 hours. USE approved methods to facilitate more rapid cooling of the baked potatoes. COS - PIC voluntarily discarded the potatoes.
CA Retail Food Code: Section 114002, 114002.1