Apr 13, 2026
Routine
6-1B - proper hot holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)
Observed salsa on steam table being held at 95F./PIC placed salsa on the oven to reach proper temp for hot holding
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)
No time as a public health control procedure in place at time of inspection for sandwiches in warmer./PIC filled out time sheet on foods that will be discarded after 4 hours