Feb 9, 2026
Routine
6-1A - proper cold holding temperatures
Observed several TCS items in two cooler stored above 41 F. PIC threw away items that had been in cooler over 2 hours, and placed other items into working cooler. Advised PIC to not overfill the TCS foods in the prep top cooler to keep them at 41F 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) 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 or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
4-2B - food-contact surfaces: cleaned & sanitized
Regulation: 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)
Observed mold like buildup inside the ice machine. Observed oven have grime buildup inside. CA: PIC advised to make a cleaning schedule and have food contact surfaces cleaned a5 all times. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils.
(a) Equipment, Food-Contact Surfaces, and Utensils.
- Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.