Jan 26, 2026
Routine
6-1B - proper hot holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)
Observed chicken, beef, and pork being hot held below 135 degrees Fahrenheit on steam well. C/A: Maintain food at 135 degrees Fahrenheit and above during hot holding. Monitor temperatures every 10 minutes and keep a log.
2-2A - management knowledge, responsibilities, reporting
Regulation: 511-6-1.03(2)(o) - person-in-charge duties (pf)
Observed missing Employee Health Reporting Agreements for 2 employees. C/A: Have all employees understand and sign Employee Health Reporting Agreements. Have on file at all times.
13A - posted: permit/inspection/choking poster/handwashing
Regulation: 511-6-1.02(1)(d) - displaying of the inspection report (c)
Observed inspection report not displayed in public view where primary front door is located. C/A: Display report within public view in primary area.