Oct 22, 2025
Routine
6-1B - proper hot holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)
Observed mac and cheese and turkey wings hot holding below 135 F in the warmer. (COS: PIC reheated mac and cheese above 165 F.)
RCA: Ensure all hot-holding TCS food items are at least 135 F or above.
14A - in-use utensils: properly stored
Regulation: 511-6-1.04(4)(k) - in-use utensils, between-use storage (c)
Observed bowl stored inside container of alfredo sauce (COS: PIC removed bowl from sauce.)
RCA: Ensure all in-use utensils are stored in still water of at least 135 F, in a dipping well, or on a clean surface and clean every 4 hours.
14B - utensils, equipment and linens: properly stored, dried, handled
Regulation: 511-6-1.05(10)(f) - prohibitions, cleaned & sanitized equipment, utensils & laundered linens (c)
Observed cleaned pots, equipment, and utensils stored on top of the mop sink, separated by particle board.
RCA: Ensure all dishes, utensils, and equipment are stored at least 6 inches off the floor and away from sources of contamination.
Rule: Except as specified in paragraph 2 of this subsection, cleaned and sanitized equipment, utensils, laundered linens, and single-service and single-use articles may not be stored in or under any source of contamination, including in locker rooms, in toilet rooms, in garbage rooms, in mechanical rooms, under sewer lines, under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed; under open stairwells; or under other sources of contamination.