Jan 5, 2026
Routine
6-1B - proper hot holding temperatures
Observed queso hot holding in warming cabinet in main kitchen area at a temperature less than 135F. (see temp log)
CA: TCS foods shall be maintained at 41F and below or 135F and above.
COS: PIC stated queso dip had been in warming cabinet less than 4 hours therefore queso was reheated to proper temperature.
Suggested to use shallower containers to allow for easier reheating and cooling.
12C - wiping cloths: properly used and stored
Regulation: 511-6-1.04(4)(m) - wiping cloths, use limitation (c)
Observed wet cloths sitting on counters in main kitchen and bar areas.
CA: Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified my manufacturer.
COS: PIC placed cloths in sanitizer bucket.
14A - in-use utensils: properly stored
Regulation: 511-6-1.04(4)(k) - in-use utensils, between-use storage (c)
Observed stirring utensils in bar area stored in water reading 64 degrees F.
CA: In use utensils may be stored a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned every 4 hours.
COS: PIC removed utensils. Utensils and container were then sanitized.
14A - in-use utensils: properly stored
Regulation: 511-6-1.04(4)(k) - in-use utensils, between-use storage (c)
Observed plate stored in rice and to-go containers stored in black beans and enchilada sauce in WIC of main kitchen.
CA: Food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food and the container.
COS: PIC removed items from food containers.