Apr 8, 2026
Routine
6-1A - proper cold holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed several TCS items in the reach in cooler to be above 41F. (chicken temperatures between 46F-55F). (Beef 47F). (Bacon 47F),
RCA: Told PIC that they need to invest in another reach-in cooler to minimize crowding. Made PIC discard all items that were above temperature.
2-2D - adequate handwashing facilities supplied & accessible
Regulation: 511-6-1.07(3)(a) - handwashing cleanser, availability (pf)
Observed bar sink and kitchen sink to not have any soap available for hand washing.
RCA: Told PIC that they need to ensure that soap is available at all times, in order to wash hands.