May 19, 2026
Routine
3-1C - food in good condition, safe, and unadulterated
Regulation: 511-6-1.04(1) - safe, unadulterated and honestly presented (p)
Observed mold on tomatoes that were sliced/portioned today. CA check condition of fresh foods upon receiving, during storage, and during preparation and service. COS discarded.
4-2B - food-contact surfaces: cleaned & sanitized
Regulation: 511-6-1.05(7)(b) - food contact surfaces and utensils - cleaning frequency (p, c)
Observed heavy organic build-up in soda nozzles. CA soda nozzles must be clean to the sight and touch. Must be cleaned according to manufacturer. Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
Do not soak overnight in anything. First clean residues off with friction, then rinse and sanitize before air-drying.
11A - proper cooling methods used: adequate equipment for temperature control
Regulation: 511-6-1.04(6)(e) - cooling methods (pf, c)
After preparation such as slicing or portioning, foods must be cooled to 41F or below within 4 hours. With overhead protection, cool uncovered until reaching 41F, then cover. Do not use saran wrap until completely cooled. COS saran wrap removed. Work with one ingedient at a time, put it back in the cooler and make a label at that time, do not make labels for multiple different items at the same time.