Jan 20, 2026
Routine
6-1C - proper cooling time and temperature
Regulation: 511-6-1.04(6)(d) - cooling (p)
Observed white gravy that did not cool from 135F to 41F within 6 hours; Per discussion with PIC, gravy began cooling at 8:15am and at 2pm the gravy was at 69F. Gravy was moved to the walk-in freezer and at 2:15pm it was 66F. CA: Cooked TCS foods shall be cooled within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. COS: PIC discarded gravy. Discussed proper methods of cooling and verifying cooling temps.
2-2B - proper eating, tasting, drinking, or tobacco use
Regulation: 511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c)
Observed employee personal drink in an opened water bottle stored on the drainboard of the food prep sink. CA: Employee personal drinks stored in the kitchen shall be in a single use cup with lid and straw and stored/handled to prevent contamination. COS: PIC discarded bottle.
4-2B - food-contact surfaces: cleaned & sanitized
Regulation: 511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)
Observed no sanitizer (0ppm of chlorine on inspector test strip) present in mechanical warewashing machine that was actively in use for cleaning dishes. COS: Could not correct onsite, PIC must notify health department when it is repaired and unit must be verified. In the meantime, all dishes must be sanitized manually in the 3 compartment sink.