Jun 15, 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 handling raw bacon with gloved hands and failing to change gloves prior to switching tasks. Employee went on to touch various surfaces such as prep top counter where ready-to-eat (RTE) sandwiches are assembled, lids to food in steam table, and containers to pack food; food was placed in contaminated containers. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation.
COS by discarding contaminated food/containers and sanitizing contaminated surfaces.
6-1A - proper cold holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed liquid eggs being cold held on ice at 57°F due to all of the ice being melted. TCS foods must be cold held at 41°F below. COS by discarding.
6-1B - proper hot holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)
Observed chicken being hot held around 120-130°F under heat lamp. Time/temperature control for safety (TCS) foods must be hot held at 135°F or above. COS by reheating.
6-1D - time as a public health control: procedures and records
Regulation: 511-6-1.04(6)(i) - time as a public health control (tphc) (p, pf, c)
Observed no time documentation on fries utilizing time as a public health control.
- If time without temperature control is used as the public health control up to a maximum of 4 hours: (IV) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as specified in paragraph 2.(ii)(I) and (II).
(iii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control;Pf
(iv) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control;P and
(v) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded.P
COS by discarding.
4-2B - food-contact surfaces: cleaned & sanitized
Regulation: 511-6-1.05(7)(b) - food contact surfaces and utensils - cleaning frequency (p, c)
Observed mold build-up along interior portions of bulk ice machine. There was also a large amount of black mold in tubes. Ice machine must be emptied, cleaned, and sanitized within 72 hours. Must increase cleaning frequency to a rate that precludes mold accumulations.