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 foods stored in the front service prep cooler. Per PIC all items in prep unit are moved from WIC in the morning and placed in front service at 11:00am C/A: Cold holding of TCS food items must be maintained at 41 F or below at all times. COS: PIC placed unit on Time vs Temp. EHS Provided written procedures, recommended unit continue to be on TPHC until checked out.
6-1C - proper cooling time and temperature
Regulation: 511-6-1.04(6)(d) - cooling (p)
Observed sausage on counter top in main kitchen cooling at 1:28 at 72F, moved to hold in prep unit front service area tempted at 2:50 at 73F. Per PIC product began cooling an hour before EHS arrive on site C/A- 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. COS- Item moved to main Kitchen RIF for rapid cooling