Jun 4, 2026
Routine
6-1A - proper cold holding temperatures
(DISTINGUISHED BY ASTERISKS "**")
6-1B - proper hot holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)
OBSERVED BREAKFAST BOWL (CHICKEN, EGG, CHEESE) HOT HOLDING BELOW 135F IN WARMER DRAWER IN MAIN KITCHEN
C/A: ALL TCS FOODS SHALL BE MAINTAINED AT 135F OR ABOVE
COS: BREAKFAST BOWL DISCARDED
6-1C - proper cooling time and temperature
Regulation: 511-6-1.04(6)(d) - cooling (p)
OBSERVED LEAFY LETTUCE AND ROMAINE LETTUCE IN WIC IN MAIN KITCHEN AND COBB SALAD IN COOLER IN MAIN KITCHEN NOT COOLING AT THE REQUIRED RATE
C/A: ALL TCS FOODS PREPARED AT AMBIENT TEMPERATURE SHALL COOL TO 41F OR BELOW WITHIN 4 HOURS
COS: FOOD PLACED IN FREEZER TO COOL QUICKER
2-2D - adequate handwashing facilities supplied & accessible
Regulation: 511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)
OBSERVED HAND SINK BLOCKED BY A BUCKET AND BROOM
C/A: A handwashing sink shall be maintained so that it is accessible at all times for employee use
COS: ITEMS REMOVED SO EHS COULD WASH HANDS