Dec 18, 2025
Routine
6-1A - proper cold holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed multiple TCS foods not cold held 41°F or below in sub prep top (see temp log).
CA: TCS foods shall be maintained at 41°F (5°C) or below or 135 (57°C) or above.
COS: PIC discarded all TCS items as they were held in unit for greater than 4 hours.
*Health dept. to check back before unit is to be used/food items are stored. -
Initial checkback: Unit was still not repaired therefore not in use.
*1/23/26 UPDATE: PIC called health dept that unit was repaired. Unit holding items at 41°F and below: sliced tomatoes 37°F, diced chicken 40°F, shredded cheese 41°F, boneless wings 39°F and traditional wings 37°F. Advised employees to monitor temps of items in unit.
2-2D - adequate handwashing facilities supplied & accessible
Regulation: 511-6-1.06(2)(c) - handwashing sinks, installation (pf, c)
Observed handwash sink in dish area with no hot water accessible.
CA: Handwashing sinks shall be equipped to provide water at a temperature of at least 85ºF through a mixing valve or combination faucet.
Health department to check back by correct by date.
2-2D - adequate handwashing facilities supplied & accessible
Regulation: 511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)
Observed utensil and wire brush in handwash sink in dish area.
CA: A handwashing sink shall be maintained so that it is accessible at all times for employee use and may not be used for purposes other than handwashing.
COS: Employee removed items from sink.
12B - personal cleanliness
Regulation: 511-6-1.03(5)(j) - hair restraints (c)
Observed employee preparing wings to be cooked in back kitchen with no hair nor beard restraint.
CA: Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints (ex: hats or visors) and have hair past shoulder length pulled back.
COS: Employee obtained hair restraint.