Jan 28, 2025
Routine
6-1C - proper cooling time and temperature
Regulation: 511-6-1.04(6)(d) - cooling (p)
Observed TCS food (ground beef) sitting on counter at 3p which had been cooked at 1p at 118F. Advised PIC that cooked TCS foods must cool from 135 to 70F within 2 hours and from 70F to 41F within an additional 4 hours. PIC and cook discarded affected foods.
2-2D - adequate handwashing facilities supplied & accessible
Regulation: 511-6-1.06(2)(c) - handwashing sinks, installation (pf, c)
Observed handsink in main kitchen delivering water at 45F. Advised PIC that a hand washing sink shall be equipped to provide tempered water at a temperature of at least 100F through a mixing valve or combination faucet. PIC adjust plumbing setup under the sink to provide hot water to the fixture.
12C - wiping cloths: properly used and stored
Regulation: 511-6-1.04(4)(m) - wiping cloths, use limitation (c)
Observed wiping cloths stored in buckets of sanitizer with no observable chlorine concentration. Advised PIC that wiping cloths may only be stored in a container of sanitizer at the appropriate concentration. PIC dumped buckets and refilled with appropriate sanitizer at concentration.