Apr 23, 2026
Routine
6-1B - proper hot holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)
Observed TCS food (White Cheese Sauce - 91 degrees Fahrenheit) hot-holding below 135 degrees Fahrenheit in a steam well on the main cook line. CA: TCS foods must be hot held at 135 degrees Fahrenheit or greater. COS: The CFSM chose to discard the food item.
4-2B - food-contact surfaces: cleaned & sanitized
Regulation: 511-6-1.05(7)(b) - food contact surfaces and utensils - cleaning frequency (p, c)
Observed heavy residue accumulation on the interior surface of both microwave ovens in the main kitchen area. CA: Food contact surfaces must be cleaned at a frequency necessary to prevent residue accumulation. COS: The microwave ovens were cleaned.