Jun 12, 2026
Routine
6-1A - proper cold holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed deli prep cooler not working properly with all foods: deli meat, eggs salad, tuna and chick salad etc. all 51-54 degrees. COS. all discarded. CA: all cold foods must be 41 degrees or below
6-1C - proper cooling time and temperature
Regulation: 511-6-1.04(6)(d) - cooling (p)
observed french onion soup in large plastic containers on a rolling cart in WIC having been made last night, still at 58-61 degrees indicating improper cooling. COS: discarded. CA: cooling 135-70 degrees in 2 hours and 70-41 in 3 more hours.
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Regulation: 511-6-1.05(1)(a) - materials, general requirements (p, c)
water puddling in bottom of prep cooler. drain clogged.
15B - warewashing facilities: installed, maintained, used; test strips
Regulation: 511-6-1.05(2)(y),(z),(aa),(bb) - warewashing machine, data plate, internal baffles, temperature md, heaters & baskets (pf, c)
using 3-compartment sink for dishwashing as dishwasher only at 140 degrees. repairman called. must be 180 degrees. therm on machine and 161 on plate. can use machine to wash and then rinse in sani in 3 compartment sink.
15C - nonfood-contact surfaces clean
Regulation: 511-6-1.05(7)(d) - nonfood-contact surfaces (c)
cleaning needed on: ice scoop holder. COS underside of juice dispenser glove on counter. COS microwave hoods floors at fryer organization in general: cleaning, gloves, paper, ss cups stuff on many surfaces.