Jan 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 chopped cabbage in water and chopped lettuce in water located in prep cooler at 48 degrees(F) respectively. CA: PIC instructed to discard items due to items being out more than 2 hours and to use aluminum pans directly on the prep cooler shelves to allow for direct temperature control. COS: PIC discarded items and re-panned items on direct heat source.
6-1B - proper hot holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)
Observed jerk chicken wings and fried chicken wings stored in bowls above oven not at 135 degrees(F) or higher; fried plantains on steam-well not holding at 135 degrees(F) or higher. CA: PIC instructed to re-heat all items to 165 degrees(F) or higher since items were made at 12:30pm, and were within the 2 hours of reheat. COS:PIC reheated items in oven.
18 - insects, rodents, and animals not present
Regulation: 511-6-1.07(2)(m) - outer openings protected (c)
Back door near restrooms needs weather-stripping on right side due to light being seen
14A - in-use utensils: properly stored
Regulation: 511-6-1.04(4)(k) - in-use utensils, between-use storage (c)
Rice scoop stored in water at 85 degrees(F); tongs stored on oven handle
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Regulation: 511-6-1.5 (2)(jj) - food service equipment, acceptability.
Hamilton Beach Blender & Toaster not NSF Approved
17D - adequate ventilation and lighting; designated areas used
Regulation: 511-6-1.07(3)(h) - dressing areas and lockers, designated and provided (c)
Employee food items stored with regular food in walk-in cooler