Feb 9, 2026
Routine
6-1B - proper hot holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)
Observed chicken in warming cabinet holding at a temperature less than 135F. CA: TCS foods when hot held must hold at 135F or above. COS: Chicken in unit less than 4 hours therefore reheated.
15C - nonfood-contact surfaces clean
Regulation: 511-6-1.05(7)(d) - nonfood-contact surfaces (c)
Observed shelves in walk-in cooler not cleaned at a frequency to render them clean to sight and touch. CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean shelves by correct by date.
UPDATE: Site visit made 02/16/2026 and shelves in walk-in cooler had been detailed clean and shelving unit in walk-in freezer replaced.