Sep 9, 2025
Routine
6-1A - proper cold holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. (Waffle mix, cream cheese in self-serve reach in cooler).
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)
Write standard operation procedure for time as food safety control on TCS food to be discarded at end of service period. List all foods that time is used as control. Other foods must be held at 41F or below, 135F or above. (Do not need to list non-TCS foods, such as bread; do need to list items such as waffle mix, cream cheese in display cooler if unable to hold at 41F or below).
1-2A - pic present, demonstrates knowledge, performs duties
Regulation: 511-6-1.03(2)(a)-(n)(p),(q) - responsibility of pic (pf)
CFSM/PIC must control food temperatures, time as food safety control, employee illness training/documentation.
2-2A - management knowledge, responsibilities, reporting
All employees must have signed employee illness reporting sheet on file and available for inspection. (Not available for employee working kitchen at time of inspection).
2-2E - response procedures for vomiting & diarrheal events
Regulation: 511-6-1.03(6) - clean-up of vomiting and diarrheal events(pf)
Establishment does not have established procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment.
11D - thermometers provided and accurate
Regulation: 511-6-1.05(2)(k) - temperature measuring device (tmd), food - accuracy (pf)
Observed ambient air thermometer not located in the warmest/coolest part of the holding unit. Must be accurate to within +/- 2F.
16B - plumbing installed; proper backflow devices
Regulation: 511-6-1.06(2)(r) - system maintained in good repair (p, c)
Repair leaky sink drain.
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Regulation: 511-6-1.05(6)(a) - good repair & proper adjustment (c)
Repair cabinets to be smooth, cleanable.
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Regulation: 511-6-1.05(4)(c) - fixed equipment, elevation or sealing (c)
Observed floor-mounted equipment not sealed or with legs providing at least 6-inch clearance between floor and equipment. Refrigeration must be commercial grade.