Oct 1, 2025
Routine
6-1A - proper cold holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed raw meat bag and other items out at room temperature. Both reach in cooler and prep-top cooler not in temperature. Will be back next week to ensure units are cold holding foods at 41F or under.
PTC: cheese 48, tomato 49, and lettuce 46 RIC: Milk 49, salsa 58, raw beef 50
2-2D - adequate handwashing facilities supplied & accessible
Regulation: 511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)
Observed candy bag in hand sink. Ensure hand sink is free of objects. Hand sink is meant to only wash hands.