Feb 3, 2026
Followup
6-1B - proper hot holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)
Observed several TCS foods not hot holding at 135F or above. Food items were moved to be reheated. Advised to possibly use time as a public health control using a written procedure with time stamp / log. Time as a public health controld document was provided to PIC
11C - approved thawing methods used
Regulation: 511-6-1.04(6)(c) - thawing (c)
Observed raw shrimp thawing in the 3 compartment sink in stagnant water. Advised PIC when thawing in the 3 compartment sink products shall be under running water. COS- employee placed under running water