Apr 29, 2026
Routine
6-1A - proper cold holding temperatures
Observed pineapples, potato salad, and salad mix cold holding at temperatures greater than 41*F. (See temp log) xcept 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. PIC discarded food items.
14B - utensils, equipment and linens: properly stored, dried, handled
Regulation: 511-6-1.05(10)(a) - equipment & utensils, air-drying required (c)
Observed several food trays wetstacking in dishwashing area. After cleaning and sanitizing, equipment and utensils:
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Shall be air-dried or used after adequate draining before contact with food; and
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May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.
COS: PIC had employee separate trays to allow for proper air-drying.
15B - warewashing facilities: installed, maintained, used; test strips
Regulation: 511-6-1.05(3)(h),(i),(j) - temperature measuring device, manual warewashing; sanitizing solutions, testing device (pf)
Observed facility using expired chlorine test strips. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Must correct within 10 days.