Mar 6, 2026
Routine
6-1A - proper cold holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. All foods in the prep top cooler in the front food service area ranged from 47 degrees F to 50 degrees F. Managed rotated potentially hazardous foods to the walk in cooler and will continue to do so every 2 hours until cold holding unit is properly repaired.
6-2 - proper date marking and disposition
Regulation: 511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)
No consistent date marking procedure. manager placed the correct dates on the containers of food from the previous days operation.
17C - physical facilities installed, maintained, and clean
Regulation: 511-6-1.07(5)(a),(b) - good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)
Observed water staining on ceiling tiles in the dry storage area. Manager will replace these tile with new tiles.