Apr 15, 2026
Routine
5-1B - proper reheating procedures for hot holding
Regulation: 511-6-1.04(5)(h) - reheating for hot holding (p)
Observed reheating of cheese dip and rice for hot holding on hot hold bar. Discussed that all food needs to be reheated properly on the stove or in the oven etc. prior to being placed on the hot hold line. COS Staff removed from the Hot hold wells and started reheating procedure for cheese dip and rice.
10D - food properly labeled; original container
Regulation: 511-6-1.04(4)(d) - food storage containers identified with common name of food (c)
Observed raw food being stored in grocery bags verses being stored in proper food storage containers. Discussed proper storing parameters with PIC at time of inspection.
14B - utensils, equipment and linens: properly stored, dried, handled
Regulation: 511-6-1.05(10)(e)1,2,4 - equipment, utensil, linens, stored 6" off floor in clean, dry location (c)
Observed lid to bulk chip container sitting directly on floor. All food equipment shall be 6 inches off the floor.