Oct 30, 2025
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 cold holding above 41F and ambient above 41F in cooler in main kitchen (see asterisk for items and temperatures).
CA: Cold holing for TCS foods shall be maintained at 41F or below at all times.
COS: Food items were discarded. Frozen products were moved to reach-in cooler in main kitchen. Items prepared within the last hour were moved to reach in cooler in main kitchen.
6-1C - proper cooling time and temperature
Regulation: 511-6-1.04(6)(d) - cooling (p)
Observed frittatas prepared at 6:30am cooling with lids on in reach in cooler in main kitchen at a rate that would not reach 41F within 6 hours. (Temperature 65F at 10:30 and 60F at 11:20.
CA: Cooked TCS foods shall be cooled within 2 hours from 135°F to 70°F and within a total of 6 hours from 135°F to 41°F or less.
COS: Frittatas were moved to freezer and lid was opened for rapid cooling. PIC informed EHS that they will be discarded at 12:30 if the product has not reached 41F.
12C - wiping cloths: properly used and stored
Regulation: 511-6-1.04(4)(m) - wiping cloths, use limitation (c)
Observed sanitizers buckets in front food service under hand sink and under dump sink with QAC concentrations of 100 ppm.
CA: Cloths in-use for wiping counters and other equipment surfaces shall held between uses in a QAC sanitizer solution at a concentration of 200-400 ppm.
COS: Both buckets were remade to 200 ppm QAC