Mar 10, 2026
Routine
6-1B - proper hot holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)
Observed cheese dip being hot held at 120°F in steam table. Queso most likely was not reheated to at least 165°F prior to placement in steam table. TCS foods must be hot held at 135°F or above. COS by reheating.
6-1C - proper cooling time and temperature
Regulation: 511-6-1.04(6)(d) - cooling (p)
Observed two containers of salsa prepared at 10am not cooled to 70°F within 2 hours of reaching 135°F due to poor cooling methods; temperature of salsa was 75-76°F at 2:35pm. Salsa was cooling in moderately deep containers and stored completely covered in reach-in portion of dining room salsa bar. Cooked time/temperature control for safety food shall be cooled:
(i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and
(ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P
COS by discarding.
4-2B - food-contact surfaces: cleaned & sanitized
Regulation: 511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)
Observed quat sanitizer in 3-compartment sink at 0 ppm. Concentration must be 150-400 ppm or as specified on manufacturers instructions. COS by remaking sanitizer to appropriate range.
4-2B - food-contact surfaces: cleaned & sanitized
Regulation: 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)
Observed glassware at bar stored face down on dirty mats. Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS by washing mats and rewashing glasses.
6-2 - proper date marking and disposition
Regulation: 511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)
Observed several bags of rice prepared on previous days not dated. Also observed 4 pans of cheese dip prepared 3/8 dated for 3/10. TCS foods must be dated if stored longer than 24 hours. COS by dating rice and correcting dates on cheese dip. Please advise that per the Rule, items not date marked are subject to discard.
NOTE: TCS food items must be dated with day of prep NOT date of portioning.
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 coleslaw prepared 3/3 not discarded within 7 days. Slaw should have been discarded 3/9 as day of prep is considered day one. COS by discarding.
11A - proper cooling methods used: adequate equipment for temperature control
Regulation: 511-6-1.04(6)(e) - cooling methods (pf, c)
Observed various salsas (made at 12pm) cooling on inadequate ice baths. Some pans were sitting on top of ice while others did not have a sufficient amount of ice needed to properly cool food. Salsas were also not being stirred. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:
(i) Placing the food in shallow pans; Pf
(ii) Separating the food into smaller or thinner portions; Pf
(iii) Using rapid cooling equipment; Pf
(iv) Stirring the food in a container placed in an ice water bath; Pf
(v) Using containers that facilitate heat transfer; Pf
(vi) Adding ice as an ingredient; Pf or
(vii) Other effective methods. Pf
COS by correcting ice bath. An effective ice bath is ~80% ice and ~20% water. Ice water must come up to highest level of food in container and kitchen staff must periodically stir to release heat from center.