Feb 12, 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 potentially hazardous food cold held at greater than 41 degrees Fahrenheit: pasta in prep top cooler 1, chicken wings, chicken tenders, cut chicken tenders and beef in prep top cooler 2 of front service area. CA: TCS foods shall be maintained at 41 degrees F or below. COS:PIC discarded all foods except beef (in manufacturers bag)-beef was moved to walk in cooler
4-2B - food-contact surfaces: cleaned & sanitized
Regulation: 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)
Observed crumblike residue and excess black residue build up on pizza pans stored on shelf above prep table and prep top cooler. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. Must be corrected within 3 days