Mar 23, 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 foods cold-holding in prep cooler above 41F. See * in temperature log. COS: foods discarded. CA: 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 (5°C) or below
13A - posted: permit/inspection/choking poster/handwashing
Regulation: 511-6-1.02(1)(f)(1) - permit, displayed (c)
Food service permit fees unpaid. Provided NOV and invoice to PIC. CA: Post the permit in a location in the food service establishment that is conspicuous to consumers
14B - utensils, equipment and linens: properly stored, dried, handled
Regulation: 511-6-1.05(10)(a) - equipment & utensils, air-drying required (c)
Observed dishes and pans stack while wet. COS: PIC instructed employee to unstack dishes and dry before stacking. CA: After cleaning and sanitizing, equipment and utensils:
- Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.