May 5, 2025
Routine
6-1A - proper cold holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed sausage patties and eggs in a reach in cooler to not be held below 41 F. CA: PIC discarded these items as they had been in the reach in cooler for more than 4 hours.
2-2D - adequate handwashing facilities supplied & accessible
Regulation: 511-6-1.07(3)(b) - hand drying provision (pf)
Observed the hand sink in the kitchen to not have any hand drying provision. RCA: Each handwashing sink or group of adjacent handwashing sinks shall be provided with:
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Individual, disposable towels; Pf
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A continuous towel system that supplies the user with a clean towel; Pf
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A heated-air hand drying device; Pf or
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A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf
6-2 - proper date marking and disposition
Regulation: 511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)
Observed multiple TCS items in the reach in coolers to be held more than 24 hours without proper date marking. CA: PIC date marked items that had a known prep date.