Nov 18, 2025
Routine
6-1A - proper cold holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Food in prep cooler not holding proper cold holding temperatures of 41F or below CA: All TCS foods must maintain proper cold holding temperatures of 41F or below when cold holding COS: items places on ice
1-2A - pic present, demonstrates knowledge, performs duties
Regulation: 511-6-1.03(2) - pic present (pf)
Person in charge does not present during time of inspection CA: A designated Person in charge shall be present to demonstrate all knowledge of food safety
2-2D - adequate handwashing facilities supplied & accessible
Regulation: 511-6-1.07(3)(c) - handwashing aids & devices, use restrictions (c)
Hand washing sink near 3-compartment has no soap and both handwash sinks have no paper towels in dispenser CA; Maintain all handwashing provisions for proper hand washing
11C - approved thawing methods used
Regulation: 511-6-1.04(6)(c) - thawing (c)
Observed raw shrimp thawing on counter CA: All raw foods must be thawed under constant cold water not to exceed 70F