Jan 12, 2026
Routine
6-1A - proper cold holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observation: Observed potentially hazardous TCS foods (Ranch Sauce 56 F, Honey Butter 64 F) cold holding above 41 degrees Fahrenheit in prep top cooler on the main prep line.
Corrective Action: Discussed proper cold holding temperatures with the CFSM. The CFSM discarded both items. Cooler functionality was verified at this time. The CFSM will have the cooler serviced to ensure continued functionality.
4-2B - food-contact surfaces: cleaned & sanitized
Regulation: 511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)
Observation: Observed sanitizer at 0 ppm Quaternary Ammonium in multiple sanitizer buckets and the 3-compartment sink.
Corrective Action: Discussed proper concentration (200ppm - 400ppm) and testing frequency of chemical sanitizers with the CFSM. The CFSM replaced the sanitizer solution and remade the sanitizer solution at the 3-compartment sink and sanitizer buckets. The sanitizer solution was verified at (300 ppm Quat). Test strips were verified at this time.