May 6, 2026
Routine
6-1A - proper cold holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed the following cold holding at temperatures above 41 degree F: Milk in cups in ice bath, cartoned milk in ice bath, turkey and ham sandwiches in walk in cooler. CA: Time/temperature control for safety foods must be cold held at 41 degrees F. COS: PIC moved milks and sandwiches to a cooler to cool to 41 degrees.
7-1 - pasteurized foods used: prohibited foods not offered
Regulation: 511-6-1.04(9) - pasteurized foods, prohibited re-service and prohibited foods not offered (p, c)
Observed non-pasteurized juices and juice beverages being offered/served. CA: Juices served at highly susceptible population establishments must be pasteurized or treated to ensure a 5-log reduction of microorganisms. Must be corrected in 10 days.
15C - nonfood-contact surfaces clean
Regulation: 511-6-1.05(7)(a)2,3 - equipment, food/nonfood-contact surfaces, and utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (c)
Observed accumulation of rusting/deterioration or debris build-up of walk in cooler shelving, on floors under dishmachine, on shelving in main kitchen under prep tables in main kitchen. CA: All non-food contact surface must be maintained clean.
17C - physical facilities installed, maintained, and clean
Regulation: 511-6-1.07(5)(a),(b) - good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)
Observed water leak coming from the side of the faucet on pressure sprayer next to dish machine, observed water leaks underneath dishmachine. CA: Nonfood contact equipment must maintained in good repair.