Feb 20, 2026
Followup
6-1A - proper cold holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed foods (cooked sausage, raw beef, pico de gallo, feta cheese, etc.) held above 41°F. Reach-in unit ambient temperature observed at 64°F. Foods dated on or before 2/18/2026.
Ca/Cos: All food items were discarded by PIC and staff.
RCA: Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above.