Dec 11, 2025
Routine
6-1A - proper cold holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Large sandwich prep top cooler holding TCS foods at 44F-50F/Instructed to discard any food out of temp for > 4 hours and iced down foods in top to lower the temperature to 41F or below and maintain it
17C - physical facilities installed, maintained, and clean
Regulation: 511-6-1.07(5)(a),(b) - good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)
Dust build up on vents, returns and ceiling tiles around vents/Clean, Grout low in kitchen catching debris and causing water to pond/Repair, Rusted shelving present/Refinish or replace