Jan 14, 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 in prep top cooler above 41°F: philly steak (44°F), grilled chicken (46°F), and chicken wings (47°F). CA: Discussed with PIC, temperature control for safety foods must be maintained at 41°F or below. COS: PIC discarded philly steak and grilled chicken since the time they were taken out of reach-in cooler could not be determined. Chicken wings were rapidly cooled to 41°F since they were within 4 hour time frame; prepped at 12pm and time of inspection 2:40pm.
6-1C - proper cooling time and temperature
Regulation: 511-6-1.04(6)(d) - cooling (p)
Observed diced tomatoes stacked in reach-in cooler cooling since 9:30am above 41°F: diced tomatoes (44°F) and diced tomatoes (49°F). CA: Discussed with PIC, temperature control for safety foods must be cooled within 4 hours to 41°F or less if prepared from ingredients at room temp. COS: PIC discarded diced tomatoes since they had not reached 41°F or below within 4 hours. Diced tomatoes prepped at 9:30am, time of inspection 2:40pm.
2-2A - management knowledge, responsibilities, reporting
Regulation: 511-6-1.03(2)(o) - person-in-charge duties (pf)
Observed no signed employee health policy agreements. CA: Discussed with PIC, food employees must be informed in a verifiable manner of their responsibility to report symptoms and illnesses related to to diseases that are transmissible through food. COS: No COS observed. PIC will have all food and conditional employees review and sign employee health policy agreement.