Apr 10, 2026
Routine
6-1A - proper cold holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
OBSERVED TCS FOOD ITEMS COLD HOLDING IN REACH-IN COOLER AT TEMPERATURE ABOVE 41F (CORN SALSA 50F.) CA: COLD HOLDING TCS FOOD ITEMS SHALL BE MAINTAINED AT TEMPERATURES 41F OR BELOW WHEN STORED. COS: PIC DISCRADED CORN SALSA.
6-1B - proper hot holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)
OBSERVED TCS FOOD ITEMS HOT HOLDING IN WARMER CABINET AT TEMPERATURES BELOW 135F (STEAK 105F, CHICKEN 125F.) CA: HOT HOLDING TCS FOOD ITEMS SHALL BE MAINTAINED AT TEMPERATURES 135F OR ABOVE WHEN STORED. CA: PIC REHEATED CHICKEN AND STEAK TO 165F.