Mar 24, 2026
Routine
6-1B - proper hot holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)
Observed TCS food (chicken-115 and steak-106) held below 135 degrees F under heat lamp. CA: Hot held food must maintain minimum 135 degrees F. COS: pic discarded food (pic was unsure how long food was out)
6-1D - time as a public health control: procedures and records
Regulation: 511-6-1.04(6)(i) - time as a public health control (tphc) (p, pf, c)
Observed Food held under Time as a Public Health Control not labeled with time brought from temperature control. (Labeled 7 pm) CA: Food held under TPHC must follow written procedure COS: pic followed procedure and labeled fresh food from cooler with time.
13A - posted: permit/inspection/choking poster/handwashing
Regulation: 511-6-1.02(1)(d) - displaying of the inspection report (c)
Observed no inspection report posted in drive through window. CA: Current Inspection reports must be posted in drive through window and in dining rooms in plain view. COS: No correction on site. Health Dept. will re-check
14A - in-use utensils: properly stored
Regulation: 511-6-1.04(4)(k) - in-use utensils, between-use storage (c)
observed scoop handle stored lying down in sausage mix in reach in cooler. CA: In use scoop handles must be stored above the food line or outside of container. COS: pic removed scoop.