Oct 9, 2025
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 in prep top cooler (sliced & diced tomato, cole slaw) holding above 41 degrees Fahrenheit. All TCS foods must hold at 41 degrees Fahrenheit or below. Prep top cooler must discontinue use, food must be moved to walk in cooler. Prep top cooler can be used once serviced and shown to hold adequate temperature.
1-2B - certified food protection manager
Regulation: 511-6-1.03(3)(a) - food safety manager certification (pf)
Facility does not have CFSM posted. All facilities must have a Food Service Manager certified by an accredited program. Facility will have CFSM posted by next event.
12B - personal cleanliness
Regulation: 511-6-1.03(5)(j) - hair restraints (c)
Employees observed working in food prep area, actively handing food products without hair restraint. Food service employees must wear a hat, hair net, or visor while prepping food products.