Feb 2, 2026
Routine
6-1A - proper cold holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed the following TCS food items cold holding above 41F in the small cooler in the front food service area: Marinara sauces 1-3, and blue cheese sauces 1-3. Observed brisket stored in prep top cooler 2 cold holding above 41f in the front food service area. CA: All TCS foods cold holding shall be maintained at a temperature of 41f or below COS: The marinara and blue cheese sauces discarded, and brisket was discarded and replaced with brisket tempted at 40F @1:15pm
4-2B - food-contact surfaces: cleaned & sanitized
Regulation: 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)
Every nozzle in the soda machine in the front food service area observed with black/brown mold-like substance on the inside of the nozzles. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS PIC removed, cleaned and sanitized soda nozzles