Feb 24, 2026
Routine
6-1A - proper cold holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed potentially hazardous foods improperly cold holding above 41F in multiple pass thru units, the walk-in cooler and the self-serve salad bar. CA: Cold held TCS foods shall maintain an internal temperature of at least 41F or below. COS: PIC chose to discard sausage patties and butter from the salad bar. All other foods were out of temp for less than 4 hours and were moved to the walk-in freezer to rapidly cool. Discussed minimizing prep time, discontinue use of two front pass thru/reach-in coolers until it's verified they are holding temp, proper methods of cooling, and proper procedure for TPHC on salad bar.
6-1B - proper hot holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)
Observed potentially hazardous TCS improperly hot holding below 135F in the reach-in warmer (pasta sauce 127F, pasta mixed with sauce 125F). CA: Hot held TCS foods shall maintain an internal temperature of at least 135F or above. COS: Employee rapidly reheated foods in the oven to above 165F.
2-2D - adequate handwashing facilities supplied & accessible
Regulation: 511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)
Observed two hand wash sinks that were blocked and not accessible for use. Observed food debris in hand wash sink at the front service line. CA: All hand washing sinks shall be maintained so that it is accessible at all times for employees use and may not be used for purposes other than hand washing. COS: PIC relocated dish carts so hand wash sinks were accessible.