Dec 30, 2025
Routine
6-1A - proper cold holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above .Observed multiple individual packs of assorted cooked pasta, tested between a range of 43F-45F in two door low boy reach in cooler in food pre area. As per PIC , said food was cooked and packaged 24 hours prior to inspection and placed in said cooler. COS: PIC discarded all food items.
17D - adequate ventilation and lighting; designated areas used
Regulation: 511-6-1.07(4)(b) - designated areas for employee activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (c)
Designated Areas for Employee Activity. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. Observed PIC using cell phone in food prep area and proceeded to prepare food for customer consumption. COS: PIC placed phone in the designated employee area, washed hands and donned new gloves.