May 28, 2026
Initial
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)
Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. TCS food items include hummus, falafel and taziki. CA:1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, 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. Pf
14A - in-use utensils: properly stored
Regulation: 511-6-1.04(4)(k) - in-use utensils, between-use storage (c)
In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Regulation: 511-6-1.05(6)(a) - good repair & proper adjustment (c)
Observed slight damage of cutting blade for potatoes.CA: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.
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Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.