Jan 22, 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 turkey and ham wrapped in plastic portioned bags on make table at 48 degrees F less than 4 hours. CA: TCS food must cold hold at 41 degrees F. COS: pic placed portioned ham and turkey into walk in cooler for rapid cooling.
6-1B - proper hot holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)
Observed several TCS foods hot holding on steam table held below 135 degrees F for less than 4 hours. CA: Hot held foods must maintain minimum 135 degrees F. COS: pic reheated mashed potatoes and macaroni and cheese to 166 degrees F.
2-2D - adequate handwashing facilities supplied & accessible
Regulation: 511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)
Observed hand washing sink not accessible and blocked with pitchers of water. CA: Handwash sink must be accessible for employees at all times. COS: pic moved pitchers of water out of the handwash sink.
6-2 - proper date marking and disposition
Regulation: 511-6-1.04(6)(h) - ready-to-eat time/temperature control for safety food, disposition (p)
Observed key lime pie dated 12/19 in reach in cooler, house made marinara sauce dated 1/6 in walk in cooler. CA: Food held past 7 days must be discarded. COS: pic discarded food.
6-2 - proper date marking and disposition
Regulation: 511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)
Observed diced tomatoes and container of chili not dated marked in reach in cooler held past 24 hours. CA: TCS food prepped and held over 24 hours must be dated marked. COS: pic discarded diced tomatoes and chili.
11A - proper cooling methods used: adequate equipment for temperature control
Regulation: 511-6-1.04(6)(e) - cooling methods (pf, c)
Observed fried chicken wings/legs cooling on counter in bowls beside fryer less than 30 minutes and employee combined large amounts of chicken wings/legs placed into large plastic container with lid into bottom of freezer at 155 degrees F. CA: Cooling methods used must be approved and facilitate rapid cooling of food. COS: discussed cooling with pic (Lacy), chicken was removed from container and placed onto cooling sheet pan on cooling rack in freezer for rapid cooling.