Mar 24, 2026
Routine
4-1A - food separated and protected
Regulation: 511-6-1.04(4)(n)1 - gloves, use limitation (single use gloves) (p)
Observed employee use sanitizer rag while wearing gloves, then handle hamburger with the same gloves. CA: Single-use gloves shall be used for only one task and discarded when soiled. COS: Employee removed gloves and washed hands. Burgers were discarded.
6-1A - proper cold holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed potentially hazardous TCS foods holding above 41F (prep line: sliced cheese 52F, coleslaw 43F, sliced tomato 43F. Reach-in cooler: fried chicken nuggets 64F. Walk-in cooler: sliced swiss 46F, butter 43F, coleslaw dressing 43F, raw burger patty 44F, hot dogs 42F). CA: Cold held TCS foods shall maintain an internal temperature of at least 41F or below. COS: PIC discarded chicken. All other foods were out of temp for less than 4 hours and were rapidly cooled.