Mar 26, 2026
Routine
6-1A - proper cold holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed raw cut beef and ambient temperature at 48 degrees F and 49 degrees F respectively in 3 door reach in cooler in room with three compartment sink. C/A - have cooler repaired and serviced. COS - manager tossed out all TCS food in cooler since it had been in cooler longer than 4 hours.
4-2B - food-contact surfaces: cleaned & sanitized
Regulation: 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)
Observed dishes being washed in 3 compartment sink in the order of sanitize, wash, rinse. C/A - dishes should be washed, rinsed, sanitized, and then air dried to allow sanitizer to work properly. COS - manager spoke with staff to correct issue.
4-2B - food-contact surfaces: cleaned & sanitized
Regulation: 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)
Observed food debris on can opener.
C/A - regularly clean can opener to remove food debris from food contact surface.
COS - manager had can opener blade cleaned.
12A - contamination prevented during food preparation, storage, display
Regulation: 511-6-1.04(4)(r) - food storage, prohibited areas (c)
Observed shrimp on floor of walk in cooler, various foods on floor of walk in freezer, and canes stored on floor. C/a - store all food at least 6" above the floor to prevent contamination.