Aug 14, 2025
Routine
6-1A - proper cold holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed several food items at the line and main kitchen area in the prep top coolers not held at 41°F or below as required. The range temperature at the prep top cooler (line) was 44°F and 45°Fand the prep top cooler in the main kitchen area was between 44°F and 50°F. Corrective action: All time/temperature control for safety shall be 41°F or below for cold holding. Corrected on-site: all concerned foods were discarded.
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Regulation: 511-6-1.05(6)(a) - good repair & proper adjustment (c)
Water dripping in WIC #2. Ice build-up in the walk-in freezer and the reach-in freezer. Ensure the units are serviced. Please email the service report to the health authority.
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Regulation: 511-6-1.05(6)(a) - good repair & proper adjustment (c)
Line and Main kitchen Prep coolers shall be serviced to ensure food is maintained at 41°F or below. The ambient temperature for the main kitchen prep cooler was 42°F, on the one located at the main line was 37°F.