Apr 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 TCS foods improperly cold holding above 41F (on ice bath: shredded cheese 44F, sliced cheese 49F. Countertop: liquid egg 45F). CA: Cold held TCS foods shall maintain an internal temperature of at least 41F or below. COS: Liquid egg was placed in the reach-in freezer to rapidly cool and ice bath was re-made for cheese. Discussed proper set up and maintenance of ice bath.
6-1B - proper hot holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)
Observed improper hot holding of potentially hazardous TCS foods below 135F (steamwell: sausage 122F. Heat lamp: bacon [not cooked crispy]) 107F hashbrown 112F, french fries 101F). CA: Hot held TCS foods shall maintain an internal temperature of at least 135F or higher. COS: Bacon was reheated to 198F and other foods discarded.
17D - adequate ventilation and lighting; designated areas used
Regulation: 511-6-1.07(4)(b) - designated areas for employee activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (c)
Observed employee drink stored on microwave and employee bag stored on dry storage shelf with and above food. CA: Employee personal items shall be stored in separate, designated areas to prevent contamination. COS: Employee relocated items.