Aug 19, 2025
Routine
6-1A - proper cold holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Make line cooler holding TCS foods at 47F-53F/Instructed to limit use until repaired and holding food temp at 41f or below, Monitor temp, discard any food out of temp for 4 hours or greater, ice down foods, use smaller portions, etc. to limit food waste until repaired
2-2D - adequate handwashing facilities supplied & accessible
Regulation: 511-6-1.06(2)(l) - handwashing sinks location/placement (pf)
No hand sink installed to serve prep and dish area (first addressed on 1/11/24 inspection)/ Install ASAP so employees can properly wash hands before food prep and handling clean dishes