May 19, 2026
Routine
6-1A - proper cold holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Cooked Pork in reach in cooler #2 was found to be 52 degrees. Cooked Chicken in reach in cooler #2 was found to be 58 degrees. These foods were placed in an ice bath until temperature dropped to 41 degrees and will be moved to the larger reach in cooler #1.
1-2B - certified food protection manager
Regulation: 511-6-1.03(3)(a) - food safety manager certification (pf)
No Certified Food Manager for establishment.