Feb 5, 2026
Routine
6-1A - proper cold holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed TCS food that was stored above 41 F (chicken, beef, pork, tomatoes, shrimp, salmon). COS. Discarded or cooked, as appropriate. Code: TCS food that uses cold holding as a control for safety shall be held at 41 F or below.
2-2D - adequate handwashing facilities supplied & accessible
Regulation: 511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)
Obsevred that the hand sink by the dishpit was inaccessible due to a hose and items being placed into the basin of the sink; hand sink at the bar had a strainer in it. COS. Items removed. Code: Hand sinks shall be kept clear and accessible and only being used for hand washing.