Apr 13, 2026
Routine
6-1A - proper cold holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed milk on the preptop counter holding a temperature of 60 degrees F. COS discarded milk. Code: time/temperature control for safety food shall be maintained at 41°F or below.
2-2D - adequate handwashing facilities supplied & accessible
Regulation: 511-6-1.07(3)(b) - hand drying provision (pf)
observed handwashing sink without paper towels. COS paper towels were replenished. Code: Each handwashing sink or group of adjacent handwashing sinks shall be provided with individual, disposable towels.
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 debris on the inside of units. Code: Equipment shall be thoroughly cleaned and cleaning frequency shall be enough to prevent accumulation.
17D - adequate ventilation and lighting; designated areas used
Regulation: 511-6-1.07(4)(b) - designated areas for employee activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (c)
Observed employee phone on counter. COS. removed. Code: Employee belongings and activities shall be in designated locations that prevent contamination.