Jun 9, 2026
Routine
6-1A - proper cold holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
OBSERVED MULTIPLE TCS FOODS (DISTINGUISHED BY ASTERISKS "**" BELOW) COLD HOLDING ABOVE 41F IN WIC IN MAIN KITCHEN.
C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW
COS: ALL FOODS DISCARDED
6-1B - proper hot holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)
OBSERVED MULTIPLE TCS FOODS (DISTINGISHED BY ASTERISKS "**" BELOW) HOT HOLDING BELOW 135F IN STEAM TABLE IN FRONT FOOD SERVICE AREA AND WARMER-CABINET IN MAIN KITCHEN
C/A: ALL TCS FOODS HOT HOLDING SHALL BE MAINTAINED AT 135F OR ABOVE
COS: FOOD REHEATED, HOWEVER, FOOD WAS PLCED BACK ON FRONT FOOD SERVICE LINE WITHOUT EHS KNOWLEDGE. TEMPERATURE NOT CAPTURED FOR REHEATING