Mar 6, 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. All TCS foods on the pizza prep top cooler were above 41F and the cupped pizza sauce that was left on the counter was 64F. See temp log. CA: Cold held TCS foods shall maintain an internal temperature of at least 41F or lower. COS: All foods were moved to the walk-in cooler to rapidly cool and the prep top cooler will not be used to hold TCS foods until it is repaired and holding temp.
12C - wiping cloths: properly used and stored
Regulation: 511-6-1.04(4)(m) - wiping cloths, use limitation (c)
Observed wet wiping cloth used to wipe down non-food contact surface, then placed in employee pocket, then used to wipe down a bowl. CA: Wet wiping cloths shall be stored in sanitizer buckets in between uses. COS: Facility uses spray sanitizer and sanitizer buckets are not used or available. Wet wiping cloth moved to dirty laundry. A clean single use paper towel must be used for spray sanitizer when wiping down food contact surfaces. Facility must submit a clean in place procedure for the dough bowl that does not fit in the 3-comp sink or mechanical dish machine.