Aug 7, 2025
Routine
4-1A - food separated and protected
Regulation: 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - packaged & unpackaged food separation, packaging, and segregation (p, c)
Observed raw animal food stored over ready-to-eat food.
6-1A - proper cold holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Maintain cold held TCS foods at 41F; cream cheese on display was 53F. Advise using time as control with written instructions, if unable to keep food on display at 41F or below.
1-2A - pic present, demonstrates knowledge, performs duties
Regulation: 511-6-1.03(2)(a)-(n)(p),(q) - responsibility of pic (pf)
CFSM/PIC is responsible for control of; proper dishwashing, time/temperature control of TCS foods, proper storage of raw TCS food in relation to ready to eat foods.
2-2D - adequate handwashing facilities supplied & accessible
Avoid placing items in hand wash sink; use only for handwashing. COS: items removed from sink.
4-2B - food-contact surfaces: cleaned & sanitized
Regulation: 511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)
Food-contact surfaces and utensils not sanitized properly after cleaning.