Feb 17, 2026
Routine
6-1C - proper cooling time and temperature
Regulation: 511-6-1.04(6)(d) - cooling (p)
Observed cooked pork sausage cooling on ice bath reading at 70F. PIC informed sausage was cooked 4 hours prior. CA: Cooked TCS food shall be cooled within 2 hours from 135 F to 70F and within a total of 6 hours from 135 F to 41 F or less. COS: Sausage was not cooled from 135F to 70F within 2 hours therefore PIC discarded sausage.
4-2B - food-contact surfaces: cleaned & sanitized
Regulation: 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)
Observed ice well not maintained clean to sight and touch. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. Update: Site visit made on 2/27/26 and observed ice well was detailed clean to sight and touch.