Feb 23, 2026
Routine
6-1A - proper cold holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed several TCS items stored at the prep top unit and the WIC that were held above 41*F See food marked with asterik on the table below. C/A Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P COS: Food discarded
6-1C - proper cooling time and temperature
Regulation: 511-6-1.04(6)(d) - cooling (p)
Observed cut tomatoes that were diced around 12:00pm and at 2:49 when the temperature was taken the tomatoes were 47F. At 3:28pm the tomatoes were still at 47f. Observed cut lettuce at the prep top with a temperature of 50F at 2:14pm. At 3:27pm the temperature of the lettuce was 51F. C/ACooling.
- 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: Lettuce and tomatoes were placed on ice