May 8, 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 time temperature control for safety cold holding at temperatures greater than 41 degrees Fahrenheit: raw chicken, 2 containers of raw chicken and raw eggs in prep bottom cooler in main kitchen; raw beef, 2 containers of sliced cheese and tomatoes in prep top cooler of grill prep area; raw chicken, raw shrimp, lettuce, tomatoes and 3 large bins of cooked rice in walk in cooler of main kitchen. CA: TCS food must be cold held at 41 degrees or below. COS: PIC moved foods to freezer to cool to 41 degrees F and discarded containers of rice
4-2A - food stored covered
Regulation: 511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)
Observed the following foods stored uncovered: onion rings, fried okra, breaded cheese triangles in reach in freezer; fried pickles, beef and vegetable egg roll, rice, and cut celery in prep top cooler of main kitchen. CA: Food shall be stored covered COS: PIC covered foods
11A - proper cooling methods used: adequate equipment for temperature control
Regulation: 511-6-1.04(6)(e) - cooling methods (pf, c)
Observed several containers of rice stored for cooling in large plastic bins filled to the top full of rice at 6pm yesterday and at temperature of 45-48 degrees F in walk in cooler. CA: Facility must ensure proper cooling.
11D - thermometers provided and accurate
Regulation: 511-6-1.05(2)(k) - temperature measuring device (tmd), food - accuracy (pf)
Observed facility utilizing a defective probe thermometer to check internal temperatures of food. CA: Facility must have an accurate thermometer present to check internal food temperatures.