Apr 22, 2026
Routine
6-1A - proper cold holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed raw chicken, shredded lettuce, and sliced tomatoes being cold held above 41 degrees Fahrenheit in reach-in-cooler and prep top cooler. COS- food was placed on ice 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 and debris along the corners of the chest freezer in the kitchen. Observed black buildup on the crevices of the dishwashing rack/tray. C/A: Ensure food contact surfaces are properly washed, rinsed, sanitized, and air dried to protect from contamination.
18 - insects, rodents, and animals not present
Regulation: 511-6-1.07(5)(k) - controlling pests (pf, c)
Observed gnats throughout kitchen. C/A: Consult with a licensed pest control operator.