Feb 24, 2026
Routine
6-1A - proper cold holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed coleslaw in prep top cooler and sausage on countertop at 44 degrees Fahrenheit and 55 degrees Fahrenheit. C/A: All TCS food must be cold held at 41 degrees Fahrenheit and below in all coolers.
4-2B - food-contact surfaces: cleaned & sanitized
Regulation: 511-6-1.05(7)(b) - food contact surfaces and utensils - cleaning frequency (p, c)
Observed black buildup inside bulk ice machine in kitchen. COS- machine was cleaned C/A: Clean. Increase cleaning frequency.
14B - utensils, equipment and linens: properly stored, dried, handled
Regulation: 511-6-1.05(10)(a) - equipment & utensils, air-drying required (c)
Observed wet nesting of clean, stacked dishes. C/A: Allow dishes to properly air dry prior to stacking.