Feb 4, 2026
Routine
6-1A - proper cold holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed multiple time/temperature control for safety (TCS) foods—including cooked chicken, pork, ground beef, rice, and other prepared items—held in the refrigerator at temperatures between 48°F and 53°F. All items had been prepared the previous day. CA: TCS foods must be maintained at 41°F or below during cold holding, except during approved preparation, cooking, or cooling processes. Holding foods above 41°F allows for rapid bacterial growth and increases the risk of foodborne illness. COS: All affected TCS foods were voluntarily discarded at the time of inspection, and maintenance was contacted to repair the refrigerator.
15B - warewashing facilities: installed, maintained, used; test strips
Regulation: 511-6-1.05(3)(h),(i),(j) - temperature measuring device, manual warewashing; sanitizing solutions, testing device (pf)
No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.