Oct 24, 2025
Routine
6-1D - time as a public health control: procedures and records
Regulation: 511-6-1.04(6)(i) - time as a public health control (tphc) (p, pf, c)
Observed cooked brats and bacon using Time as a Public Health Control(TPHC) as explained properly by PIC. Neither container had the required discard time or start time labelled. Facility does not have the required written TPHC procedures available. Temperature was observed at 90 deg F. Partial COS: Discard dates were conservatively added, using the cook time as the start of the four hour service window. CA: Write exact TPHC policy and keep available. See page 85 of current rule for details.
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)
Observed container of alfredo sauce said to have been prepped 2 days ago for this weeks special without a prep date labelled. COS: Proper date label was added. Rule: Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. THis also applies to TCS foods prepared and packaged by a food processing plant that shall be clearly marked, at the time the original container is opened.
6-2 - proper date marking and disposition
Regulation: 511-6-1.04(6)(h) - ready-to-eat time/temperature control for safety food, disposition (p)
Observed multiple TCS refrigerated items held beyond 7 days from the labelled prep date. Items included caramalized onions (10/10 x3), cooked mushrooms (10/17, 10/16). COS: Out of date items were discarded. Rule: Rule: Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. THis also applies to TCS foods prepared and packaged by a food processing plant that shall be clearly marked, at the time the original container is opened.
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 bags of clean delivered cloths stored amongst/on top of cans of paint in a closet and on the floor in the liquor closet. Observed clean aprons stored on a low shelf half falling on the floor. CA/Rule: Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor.