6-1A – proper cold holding temperatures
511-6-1.04(6)(f) – time/temperature control for safety; cold holding (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed cold holding TCS (Temperature Controlled for Safety) foods above 41°F in the Hoshizaki cooler and in small WIC. All TCS foods must be cold held at 41°F or below. See temperature log for said items. PIC discarded all of the food held above 41°F. PIC turned units down to temperature would come down. PIC will monitor the coolers daily.
12C – wiping cloths: properly used and stored
511-6-1.04(4)(m) – wiping cloths, use limitation (c)
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed several wet wiping cloths laying on prep tables and not stored in sanitizing solution between uses. Wet cloths used to wipe down food prep tables. COS: PIC removed all wet wiping cloths.
16B – plumbing installed; proper backflow devices
511-6-1.06(2)(r) – system maintained in good repair (p, c)
Points: 2
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed a bad water lead at dishwasher. The sink drains on the floor. No plumbing is attached. PIC will have plumbing repaired by 04/14/2025.
