Jun 13, 2025
Routine
6-1A - proper cold holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed multiple cold TCS food throughout the main kitchen/server galley area distinguished by an asterisk (*) held above 41F.
C/A: cold time/temperature control for safety (TCS)food shall be maintained at 41°F (5°C) or below
COS: items in cold holding units on the line placed back in walk-in cooler to cool to 41F, per PIC items are placed in the cooler drawers at 11am. Items in the ice bath on the server galley area discarded. Seasoned rice in walk-in cooler discarded.
6-1B - proper hot holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)
Observed hot tcs foods distinguished with two asterisks (**) holding below 135F
C/A: hot time/temperature control for safety food shall be maintained at 135°F or above
COS: items discarded, they hand been in holding cabinet overnight