Apr 16, 2026
Routine
6-1A - proper cold holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed cheese, (provolone, Yellow sliced cheese, swiss cheese, and shredded mixed cheese) raw eggs that were stored at the prep top unit that was holding above 41*F C/A Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F COS: All food was discarded
6-1C - proper cooling time and temperature
Regulation: 511-6-1.04(6)(d) - cooling (p)
Observed grits cooling in the ice bath and than moved to the WIC. The cooling temperature was below 35F for the food to reach 70F or below in 2 hours C/A Cooked time/temperature control for safety food shall be cooled:
(i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and
(ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P COS: Food was moved to the freezer for faster cooling
2-2D - adequate handwashing facilities supplied & accessible
Regulation: 511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)
Observed employee using the handsink at the front service area for dumping the sanitizing water. C/A 2. A handwashing facility may not be used for purposes other than handwashing. Pf COS: Manager informed the employee that she cannot use the sink for anything else other than handwashing
5-2 - consumer advisory provided for raw and undercooked foods
Regulation: 511-6-1-.04(7)(e) - consumer advisory provided for raw/undercooked
Observed facility having a consumer advisory but the font is inadequate. C/A Font shall be a minimum of 8 point and in capital letters COS; Facility has 10 days to correct the violation