May 19, 2026
Routine
6-1B - proper hot holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)
Potentially hazardous food not held at 135 degrees Fahrenheit or above. Observed Chicken at 123 F, Queso Cheese Dip at 120 F, and Cooked Spanish Rice at 122 F in steam well. The pic had employee toss the items.
2-2D - adequate handwashing facilities supplied & accessible
Regulation: 511-6-1.07(3)(a) - handwashing cleanser, availability (pf)
Handwashing cleanser lacking at handwashing lavatory. Location Bar Hand Sink. PIC placed soap at the hand washing sink.
4-2A - food stored covered
Regulation: 511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)
(Cooked Shrimp, Onions, and Mixed vegetables ) found stored in (Reach in cooler) uncovered and subject to contamination. Pic had employee place lids on containers.