Jun 13, 2025
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 foods cold holding above 41 degrees F: Chicken, shrimp, veal, cream cheese, eggs, garlic, shrimp #2, chicken #2, butter and Fettucine noodles in prep top cooler of grill prep area; tartar sauce, half and half, creamy horseradish in reach in cooler of main kitchen; salad, cheese in prep top cooler in main kitchen; cheese, veal, salmon. CA: TCS foods must be cold held at 41 degrees or below. COS:PIC discarded top half of the following food containers- bottom half of food containers was cooled to 42 or below chicken, shrimp, veal, cream cheese, shrimp #2, chicken #2, horseradish whole containers of butter, salad, fettucine, half and half, and tartar sauce was discarded. PIC cooled to 41: cheese, veal, salmon, romaine, cheese salad.
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Regulation: 511-6-1.05(2)(a) - equipment and utensils, constructed of durable materials (c)
Observed walk in cooler floor as a concrete surface -not smooth or easily cleanable. CA: Nonfood contact surfaces must be smooth easily cleanable material.
15C - nonfood-contact surfaces clean
Regulation: 511-6-1.05(7)(d) - nonfood-contact surfaces (c)
Observed cooler doors, door handles, door hinges, racks in reach in cooler and walk in coolers with residue build up/debris. CA: All nonfood contact surface shall be maintained clean.