Jun 9, 2026
Routine
6-1A - proper cold holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed multiple TCS items over 41 degrees. Items include: (Reach in cooler): Sliced cheese at 44F prepped on 6-7-26, Rice at 46F prepped on 6-7-26, Raw chicken at 43F no prep date on container, Raw shrimp at 43F prepped on 6-8-26,(Prep top cooler reach-in cooler area):Raw chicken at 59F prepped on 6-8-26, Carnitas at 53F no prep date, Raw chicken at 49F no prep date, Cooked shredded chicken at 50F no prep date, Lettuce at 50F no prep date, and Ambient reach-in cooler temp at 46F. Prep-top cooler items also not 41F or below. See temperature observation chart for food items and their temperatures.
Ensure all cold holding TCS foods are 41F or below. Person in charge moved all items to reach-in freezer. I will return next week to verify all reach-in coolers and prep-top coolers are 41F or below.
2-2D - adequate handwashing facilities supplied & accessible
Regulation: 511-6-1.07(3)(b) - hand drying provision (pf)
Observed paper towel dispenser not working at hand sink. Ensure there are paper towels available for hand washing. Fix paper towel dispenser so food handlers are able to dry hands after handwashing.
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 multiple items with no date marking. Items include: Raw chicken, Carnitas, Lettuce, Tomatoes, Cooked shredded chicken, and Salsas. Ensure food items are date marked after prepped and when taken out of original packaging. Use 7 day date marking time frame.