Sep 3, 2025
Routine
6-1A - proper cold holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed TCS foods cold holding in the Buffet area in cold table and in the main kitchen in Walk in cooler stored above 41F. See asterisks CA: All TCs food cold holding shall be stored at 41F or below COS: Food discarded.
6-1B - proper hot holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)
Observed TCS foods hot holding in Cambro #2 and Cambro #3 in the Buffet area under 135F. CA: All TCS foods hot holding shall be maintained at 135F or above COS: food discarded
4-2A - food stored covered
Regulation: 511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)
Observed apples, sugar, raisins, and granolas uncovered and unprotected from contamination on the countertop of the Buffet area. Observed box of chocolate chips uncovered and exposed to contaminants on the countertop in the main kitchen CA: All foods shall be covered and protected from contamination COS: Foods covered
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 Wild rice, alfredo sauce, and pasta stored in the reach in cooler in the main kitchen for more than 24 hours without date marking CA: Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. COS: PIC discarded items