Jan 13, 2026
Routine
6-1A - proper cold holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed:
- Time/temperature control for safety (TCS) food in walk-in cooler being cold held above 41°F. Ambient temperature of unit was 44.6°F. With the temperature of TCS foods ranging between 41-45°F. Items towards back of cooler were lower in temperature. PIC stated that food was recently delivered, which could have contributed to the temperature abuse.
- TCS foods in prep top/reach-in unit being cold held above 41°F. Temperatures ranged between 45-58°F.
- Arugula on ice being cold held at 61°F due to poor ice bath. Ice was not in direct contact with pan holding arugula.
TCS foods must be cold held at 41°F or below. COS by discarding.
6-1C - proper cooling time and temperature
Regulation: 511-6-1.04(6)(d) - cooling (p)
Observed chicken wings that finished cooking at 11:30am not cooled to 70°F within 2 hours of reaching 135°F. Temperature of wings was 92°F at 3:15pm due to them being left sitting at room temperature.
- 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. Health Authority will provide cooling log.
NOTE: First cooling window: 135°F to 70°F within 2 hours; should cool 0.54 °F/minute (~32.5 °F/hour)
Second cooling window: 70° to 41°F or below within 4 hours; should cool 0.121 °F/minute (7.25 °F/hour)
4-2B - food-contact surfaces: cleaned & sanitized
Regulation: 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)
Observed significant food build-up along front and back blade of deli slicer. Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS by cleaning. Blade must be removed each time in order to properly clean.
4-2B - food-contact surfaces: cleaned & sanitized
Regulation: 511-6-1.05(7)(b) - food contact surfaces and utensils - cleaning frequency (p, c)
Observed pink and black mold build-up along interior portions of bulk ice machine. Ice machine must be emptied, cleaned, and sanitized within 72 hours. Must increase cleaning frequency to a rate that precludes mold accumulations.
4-2B - food-contact surfaces: cleaned & sanitized
Regulation: 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)
Observed in-use knife stored in between cooler and prep table in main kitchen area. Sides of cooler and table were visibly dirty. In-use utensils must be stored in clean areas. COS by removing knife to wash and then storing on knife strip.
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 in-use quat sanitizer bucket at <150ppm. Concentration must be 150-400 ppm. COS by making fresh sanitizer at 300 ppm.
11A - proper cooling methods used: adequate equipment for temperature control
Regulation: 511-6-1.04(6)(e) - cooling methods (pf, c)
Observed two pans of spaghetti cooling in prep top/reach-in unit that wasn't maintaining required temperature and stored tightly covered in plastic wrap with an additional lid on top.
- 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 cooling spaghetti under ice water.
NOTE: if spaghetti is going to be cooled on ice, recommending to cool completely down to 41F prior to storing.