Sep 16, 2024
Routine
6-1B - proper hot holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)
Rice in rice cooker at 120°F and chicken in corner of grill at 125°F. All potentially hazardous foods must be hot held at 135°F or better. Rice was moved to reach-in cooler and chicken was reheated to 165°F or more and moved to metal pan with lid on grill.
2-2D - adequate handwashing facilities supplied & accessible
Regulation: 511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)
Hand sink in kitchen was blocked with boxes and pans and no soap or paper towels were in dispensers. Do not block hand sinks and make sure they are properly stocked.
10D - food properly labeled; original container
Regulation: 511-6-1.04(4)(d) - food storage containers identified with common name of food (c)
Must properly label bulk food containers as to contents.
12B - personal cleanliness
Regulation: 511-6-1.03(5)(j) - hair restraints (c)
All food service workers must properly wear a hair restraint.