Dec 19, 2025
Routine
6-1C - proper cooling time and temperature
Regulation: 511-6-1.04(6)(d) - cooling (p)
Observed meat (goat) left out to cool not being able to reach 70 F within two hour requirement. CA: All cooling items must cool from 135 F to 70 F in two hours, and from 70 F to 41 F in four hours.
6-2 - proper date marking and disposition
Regulation: 511-6-1.04(6)(h) - ready-to-eat time/temperature control for safety food, disposition (p)
Observed several food items not discarded by 7 day requirement for food storage in cold holding units. CA: Discard items by discard date, 7 days maximum (ex: prepped 12/10 discard at end of day 12/17)
11A - proper cooling methods used: adequate equipment for temperature control
Regulation: 511-6-1.04(6)(e) - cooling methods (pf, c)
Observed food item being improperly cooled, just left on prep table to cool in container. CA: When cooling, utilize ice bath or place in cold holding units loosely covered.
12A - contamination prevented during food preparation, storage, display
Regulation: 511-6-1.04(4)(q) - food storage (c)
Observed containers of yogurt prepped sitting on ground in front of reach-in-cooler. CA: Put away in cold holding unit and store off ground at minimum of six inches.
13A - posted: permit/inspection/choking poster/handwashing
Regulation: 511-6-1.02(1)(d) - displaying of the inspection report (c)
Observed inspection report not posted in front of lobby where patrons can see. CA: Keep posted in front of lobby or by cash register.
14B - utensils, equipment and linens: properly stored, dried, handled
Observed several rags/towels improperly stored on ground by steam table. CA: If finished, must store in back with dirty linen.