Mar 10, 2026
Routine
6-1B - proper hot holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)
Observed hot TCS foods stored below 135 F (steak). COS. Code: TCS food that uses hot holding as a control for safety shall be held at 135 F or higher.
17C - physical facilities installed, maintained, and clean
Regulation: 511-6-1.07(5)(a),(b) - good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)
Observed an accumulation of debris and standing water in the main kitchen and walk in cooler. Code: All physical facilities shall be maintained in good repair.