Apr 16, 2026
Routine
6-1B - proper hot holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)
Observed warmer in main kitchen with folded egg at 129°F, not hot holding at 135°F or above. Corrected on site PIC voluntary discarded Egg on site.
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 TCS food cheese in the main kitchen on counter at room temperature on time as a public health control with no time indication on container. Corrected on site PIC discarded the TCS food cheese on site.