Feb 25, 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 foods held above 41 degrees F. (blue cheese dressing, ranchero sauce beside grill and fries at 51, breaded chicken tenders at 51)). CA: TCS foods must be held at minimum 41 degrees F. COS: pic discarded blue cheese dressing and ranchero sauce)
6-1B - proper hot holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)
Observed TCS foods hot held below 135 degrees F. (steak101, chicken 85, cheese dip 131, pork on stove top 131) CA: TCS foods hot held must maintain minimum 135 degrees F. COS: pic discarded chicken and steak set beside grill at 85 and 101 and reheated pork on stove top to 165 degrees F. and cheese dip on steam table to 165 degrees for hot holding.
6-1C - proper cooling time and temperature
Regulation: 511-6-1.04(6)(d) - cooling (p)
Observed large container of salsa in walk in freezer cooling from night before and more than 6 hours over 41 degrees F. CA: TCS foods must be cooled using the 2-step cooling process and parameters. COS: pic discarded salsa.
6-2 - proper date marking and disposition
Regulation: 511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)
Observed multiple sauces and prepped foods and cooked foods not date marked. CA: TCS foods must be date marked from when the first food item is cooked or prepped/sliced. COS: pic discarded food.
10D - food properly labeled; original container
Regulation: 511-6-1.04(7)(c) - food labels (pf, c)
Observed multiple sauce bottles and containers of dry spices/food not labeled. CA: Food containers must be labeled with common name. COS: pic labeled.
12B - personal cleanliness
Regulation: 511-6-1.03(5)(g) - jewelry (c)
observed food employee with watch while working with food. CA: Food handlers must maintain jewelry policy to exclude jewelry from arms and hands when working with food. COS: Health Dept. will re-check policy
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Regulation: 511-6-1.05(6)(q)1&3 - good repair & calibration (c)
Observed torn gaskets on walk in cooler and self-closure not pulling cooler closed properly with gap in door. CA: Equipment and gaskets must be maintained in good repair. COS: pic will have repaired. Health Dept. will re-check.
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 mold on sealant to wall on hand washing sink and in poor condition. CA: Equipment must be maintained in good condition and cleanable. COS: Health Dept. will re-check.