Feb 3, 2026
Routine
6-1B - proper hot holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)
Observed food held at grill below 135 degrees F. CA: Food hot held at grill must maintain minimum 135 degrees F COS: Food was cooked less than 20 minutes was reheated to 165 degrees F.
2-2A - management knowledge, responsibilities, reporting
Regulation: 511-6-1.03(2)(o) - person-in-charge duties (pf)
PIC could not demonstrate in a verifiable manner that food employees are informed of their responsibility to report symptoms and illnesses. CA: The PIC is expected to demonstrate by locating the employee health information or guidance document and discuss the policy to reflect the current Food Code provisions. COS: No Corrective Action noted: Health Dept. will re-check documentation Health Dept. verified employee health training documenatation and policy.