Apr 8, 2026
Routine
6-1B - proper hot holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)
Observed cooked steak held on the countertop at 77 degrees Fahrenheit. Corrective Action: discard the steak. Hot held foods must be held at least 135 degrees or higher.
1-2B - certified food protection manager
Regulation: 511-6-1.03(3)(a) - food safety manager certification (pf)
No CFSM on staff. Corrective Action: obtain a CFSM certificate as soon as possible
11C - approved thawing methods used
Regulation: 511-6-1.04(6)(c) - thawing (c)
Observed raw meat being thawed at room temperature.