Jan 27, 2026
Routine
6-1C - proper cooling time and temperature
Regulation: 511-6-1.04(6)(d) - cooling (p)
Observed cooked chicken and steak prepared at 10am not cooled to required temperature within allotted time. Temperature of steak and chicken were 92°F and 73°F, respectively at 5pm. Both items were cooling while tightly covered in plastic wrap. Kitchen staff was not knowledgeable on cooling parameters.
- Cooked time/temperature control for safety food shall be cooled:
(i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and
(ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P
COS by discarding.
NOTE: First cooling window: 135°F to 70°F within 2 hours; should cool 0.54 °F/minute (~32.5 °F/hour)
Second cooling window: 70° to 41°F or below within 4 hours; should cool 0.121 °F/minute (7.25 °F/hour)
6-2 - proper date marking and disposition
Regulation: 511-6-1.04(6)(h) - ready-to-eat time/temperature control for safety food, disposition (p)
Observed deli turkey prepped 1/16 and chicken salad prepped 1/19 not discarded within 7 days.
- A food that requires datemarking shall be discarded if it:
(i) Exceeds 7 days, not including the time that the product is frozen; P
(ii) Is in a container or package that does not bear a date or day; P or
(iii) Is inappropriately marked with a date or day that exceeds 7 days. P
COS by discarding.
15B - warewashing facilities: installed, maintained, used; test strips
Regulation: 511-6-1.05(3)(h),(i),(j) - temperature measuring device, manual warewashing; sanitizing solutions, testing device (pf)
Observed maximum registering thermometer for dish machine not properly working. Must address as machine must be checked daily.