Apr 28, 2026
Routine
4-1A - food separated and protected
Regulation: 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - packaged & unpackaged food separation, packaging, and segregation (p, c)
Observed raw shelled eggs stored above RTE milk and cheese in the dry storage reach-in cooler. Also observed raw chicken stored above raw salmon in the kitchen reach-in cooler.
RCA: Ensure all RTE food items are stored above raw animal food items while raw animal foods are separated by minimum cooking temperatures, with the lower cooking temperatures above higher cooking temperatures at all times.
6-1A - proper cold holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed TCS food items (cow foot, beef stew, curry, and butter) cold-holding in the reach-in cooler above 41 F. (COS- PIC disposed food items.)
RCA: Ensure all TCS food items 4 are cold-holding at 41 F or below at all times.
6-1B - proper hot holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)
Observed jerk chicken and macaroni and cheese in the warmer hot-holding below 135 F. (COS- PIC reheated chicken and mac and cheese to above 165 F)
RCA: Ensure all TCS food items are hot-holding at 135 F or above at all times.
4-2B - food-contact surfaces: cleaned & sanitized
Regulation: 511-6-1.05(8)(b) - hot water and chemical-methods(p)
Observed employee washing and rinsing pots and pans, but not sanitizing.
RCA: Ensure all dishes are washed, rinsed, sanitized and air-dried at al times.
6-2 - proper date marking and disposition
Regulation: 511-6-1.04(6)(h) - ready-to-eat time/temperature control for safety food, disposition (p)
Observed cooked cow foot (2 pans, prep date 4/17) and beef stew (prep date 4/21) stored in the reach-in cooler for longer than 7 days. (COS-PIC disposed food items.)
RCA: Ensure RTE and TCS food items that are stored longer than 24 hours are date-marked and stored no longer than 7 days.
6-2 - proper date marking and disposition
Regulation: 511-6-1.04(6)(h) - ready-to-eat time/temperature control for safety food, disposition (p)
Observed cooked cow foot (2 pans, prep date 4/17) and beef stew (prep date 4/21) stored in the reach-in cooler for longer than 7 days. (COS-PIC disposed food items.)
RCA: Ensure RTE and TCS food items that are stored longer than 24 hours are date-marked and stored no longer than 7 days.