Feb 12, 2026
Routine
6-1B - proper hot holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)
Observed multiple food items (beef, pork and chicken) stored on the table top with no method of temperature and holding below 135 degrees F. Observed rice in the rice cooker holding below 135 degrees F.
CA: Employee discarded items low on product and place others on the grill to be reheated. The rice was placed on time as a public health control to be used or discarded at 6:00pm Staff educated that food can not remain at room temperature without temperature control. Items shall either be held hot at 135 degrees F or cold at 41 degrees F.
2-2D - adequate handwashing facilities supplied & accessible
Regulation: 511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)
Observed a spoon in the basin of the hand sink in the front food service area. Observed a sanitizer bucket stored in the basin of the hand sink in the main/ prep kitchen area.
CA: The spoon and sanitizer bucket was removed from the basin. Hand sink shall only be used for hand washing and shall be kept a available for hand washing at all times.
2-2D - adequate handwashing facilities supplied & accessible
Regulation: 511-6-1.06(2)(c) - handwashing sinks, installation (pf, c)
Observed the hot water at the hand sink in the main/prep kitchen area only reaching 75 degrees F.
RCA: PIC shall have the sink have the sink checked by a plumber to ensure adequate hot water can be supplied to the hand sink. Hot water of at least 85 degrees F shall be supplied to all hand sinks.
4-2A - food stored covered
Regulation: 511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)
Observed multiple items (raw shrimp, raw and cooked beef, cooked pork, french fries) stored in the front service reach-in cooler without lids or protective coverings.
RCA: During pauses in food service, lids or covering shall be placed over food product to protective from overhead contamination.