May 4, 2026
Routine
6-1A - proper cold holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed:
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Time/temperature control for safety (TCS) foods in walk-in cooler being cold held above 41°F. Ambient temperature of unit was around 45.5°F. TCS foods must be cold held at 41°F or below.
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Salsa bottles in upstairs bar cooler being cold held above 41°F.
[SEE TEMPERARURE OBSERVATIONS]
COS by discarding.
NOTE: Kitchen area is extremely hot, which could be contributing to temperature abuse.
6-1B - proper hot holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)
Observed several pans of queso being hot held in warmer cabinet in expo area at 108°F. TCS foods must be hot held at 41°F or below. COS by reheating.
6-1C - proper cooling time and temperature
Regulation: 511-6-1.04(6)(d) - cooling (p)
Observed multiple large pans of parcooked steak (52°F), roasted tomatoes (78°F), barbacoa chicken (48°F), and cooked onions (48°F) prepared between 12-4am (facility has staff present to prep food overnight) not cooled to 41°F within 6 hours of reaching 135°F.
- 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.
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)
Observed recently prepped guacamole with tomatoes in expo area (near downstairs bar) and raw shrimp in grill cooler utilizing time as a public health control (TPHC) placed on time when product was in the danger zone. Guacamole was around 60°F and raw shrimp was 50°F. Initial temperature of TCS food items placed on TPHC must be 41°F or below. COS by placing in cooler.