Mar 10, 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 breasts, legs, and thighs held below 135 degrees (122-123 degrees) in a warmer drawer towards the front of the store; all TCS foods hot held shall be held at or above 135 degrees; COS, PIC discarded the chicken, and turned on the warmer (it had been turned off)
4-2B - food-contact surfaces: cleaned & sanitized
Regulation: 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)
observed low or no sanitizer in the sani buckets throughout the store; clean sanitizer of proper strength is required at all times in the sanitizer buckets; COS, pic emptied and refilled the buckets to the proper strength
4-2B - food-contact surfaces: cleaned & sanitized
Regulation: 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)
observed low or no sanitizer in the sani buckets throughout the store; clean sanitizer of proper strength is required at all times in the sanitizer buckets; COS, pic emptied and refilled the buckets to the proper strength
14A - in-use utensils: properly stored
Regulation: 511-6-1.04(4)(k) - in-use utensils, between-use storage (c)
OBSERVED ICE SCOOP STORED INSIDE THE ICE WITH HANDLE IN THE ICE, ICE SCOOP SHALL BE STORED IN A MANNER TO PREVENT CONTAMINATION OF THE ICE; COS: PIC MOVED THE ICE SCOOP OUT OF THE ICE AND INTO A CLEAN LOCATION