Feb 26, 2026
Routine
6-1A - proper cold holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
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 Observed sliced cheese, sliced tomatoes cold held at a temperature above 41°F (see temp log)in prep top unit near grill. Consulted with PIC regarding using time as a public health control as an alternative or keeping only non-TCS foods in the affected unit. PIC discarded affected items.
12C - wiping cloths: properly used and stored
Regulation: 511-6-1.04(4)(m) - wiping cloths, use limitation (c)
Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); Observed several buckets containing wiping cloths stored in a QAC sanitizer solution <100ppm. PIC remade sanitizer solution to the proper concentration of 200ppm.