May 21, 2026
Routine
6-1A - proper cold holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed several TCS items in reach-in cooler above 41 degrees Fahrenheit for over 4 hours: French vanilla creamer (45 degrees), zero sugar creamer (44 degrees), and heavy cream (44 degrees). Observed several TCS items above 41 degrees Fahrenheit for under 4 hours, which PIC moved to ice bath for rapid cooling. CA: Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. COS: PIC discarded items held over 4 hours.
5/22/26: Inspector returned to verify function of cooler. Cooler appears to be functional (whole milk: 40 degrees Fahrenheit; heavy cream: 40 degrees Fahrenheit). Upon discussion with PIC, cooler was likely overstocked with items during inspection on 5/21/26 and proper airflow was prevented, leading to heightened temperatures of TCS foods. Per discussion, PIC will ensure that cooler is not overstocked in the future.
10D - food properly labeled; original container
Regulation: 511-6-1.04(7)(c) - food labels (pf, c)
Observed unlabeled containers of cold foam and seasonings. CA: Food packaged in a food service establishment, that is not provided by a foodservice employee upon consumer request, shall be labeled as specified in law, including 21 CFR 101- Food labeling, and 9 CFR 317 Labeling, marking devices, and containers. COS: PIC labeled containers.
12B - personal cleanliness
Regulation: 511-6-1.03(5)(g) - jewelry (c)
Observed employee wearing bracelet during food operations. CA: Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. COS: Employee removed bracelet.