Mar 20, 2026
Routine
6-1B - proper hot holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)
EH OBSERVED ONION RINGS INSIDE THE SERVING UNIT OUT OF HOT HOLDING TEMP. 119F,120F. PIC STATED THE FOOD ITEMS WOULD BE REHEATED.
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)
EH OBSERVED MISSING WALL COVING IN DIFFERENT PLACES INSIDE THE FACILITY. NEAR & AROUND THE FRYING AREA, & NEAR THE 3-COMPARMENT SINK.