Nov 6, 2025
Routine
6-1A - proper cold holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed time/temperature control for safety (TCS) foods such as yogurt and milk being cold held above 41°F. Ambient temperature of cooler was about 57°F. TCS foods must be cold held at 41°F or below. COS by moving food to another cooler.
NOTE: do not use cooler for storage of dairy products until minimum cold holding temperature can be maintained.
6-1A - proper cold holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed waffle batter being held at 69°F. Waffle batter must be maintained at 41°F unless item is placed a 4 hour time as a public health control (TPHC) procedure. This was suggested on previous two inspections. If wanting to start using TPHC must develop written procedure, ensure initial temperature of product is at least 41, place time documentation on product once removed from temperature control, and discard within 4 hours. COS by discarding.