Mar 17, 2026
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 at temperatures above 41F in walk-in cooler. Those TCS food items were: A tub of lamb shank, two small tubs of small calamari, a tub of raw shrimp, a tub of raw chicken breast, two pans of goat balls, and one large container of Bolognese sauce. CA: 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. COS: All food that measured above 41F was discarded as it was prepared on March 15th, 2026 (more than 6 hours had passed).
4-2B - food-contact surfaces: cleaned & sanitized
Regulation: 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)
Observed a can opener blade with food debris. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: PIC voluntarily placed the can opener blade to be washed and sanitized.