Dec 15, 2025
Routine
6-1A - proper cold holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed cold holding temperature violations in the front food service buffet unit, counter reach in, prep top, and reachin coolers. CA: TCS cold hold foods must be maintained at 41F or below. COS: Foods Discarded, except cut romaine in the reach in cooler.
4-2A - food stored covered
Regulation: 511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)
Observed foods in the main kitchens prep unit and front service prep top unit with all items, except hot holding rice stored without cover(cheeses, deli meat, tomatoes, lettuce, olives, condiments(mustard, mayo, etc). CA: Except when cooling, food must be covered to prevent the possibility of contamination. Foods discarded at the end of service (11AM to 2PM)
4-2B - food-contact surfaces: cleaned & sanitized
Regulation: 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)
Counter top can opener has a build up, encrusted food on the blade and surrounding portion. CA: . Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: Washed at the 3 compartment sink.