Feb 3, 2026
Routine
6-1A - proper cold holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed raw and cooked chicken in the sushi bar area at 44F. Observed cooked rice in walk in cooler stored at 43F,42 F and 44F.PIC discarded the food and was advised to keep TCS foods at or below 41F.
2-2D - adequate handwashing facilities supplied & accessible
Regulation: 511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)
Observed raw fish being prepped in the hand wash sink. PIC removed the fish and is also advised to use hand sink only to wash hands.
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 various TCS food items like fish, chicken in walk in cooler and sushi bar that are not date marked.PIC advised to do date mark all the TCS, ready to eat foods in the coolers.