Jan 22, 2026
Routine
6-1A - proper cold holding temperatures
Multiple TCS(time/temperature control for safety) food items were being cold held at temperatures above 41 degrees Fahrenheit. CA- All TCS food items must be cold held at temperatures 41 Degrees Fahrenheit or below. Person in charge discarded all TCS food items being cold held at temperatures above 41 degrees Fahrenheit-COS. Repeat.
4-2B - food-contact surfaces: cleaned & sanitized
Regulation: 511-6-1.05(7)(b) - food contact surfaces and utensils - cleaning frequency (p, c)
Employees are sanitizing dining room tabletops with one sanitizing bucket, an incorrect procedure. CA-Dining room tables must be cleaned using proper procedures, including a 2 sanitizing bucket method. Establishment filled a second sanitizing bucket with the appropriate concentration of sanitizer to sanitize dining room tabletops using the two bucket method. COS(corrected on site).