May 5, 2026
Routine
6-1A - proper cold holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 3 bags of cooked chicken from yesterday at 46F in 2-door merchandiser, bags of cooked chicken had a lot of condensation. Discussed with PIC cooling and cold holding requirements. Time and temperature control for safety foods (TCS) to be cooled must be cooled from 135 F to 70F in 2 hrs and from 135F to 41F within a total of 6 HRS. COS: PIC voluntarily discarded chicken.
11C - approved thawing methods used
Regulation: 511-6-1.04(6)(c) - thawing (c)
Observed potentially hazardous food ( chicken wings) thawed in standing water in vegetable sink. COS: PIC moved chicken to meat sink and open faucet to run water over it, vegetable sink was cleaned and sanitized.
12C - wiping cloths: properly used and stored
Regulation: 511-6-1.04(4)(m) - wiping cloths, use limitation (c)
Several Wet wiping cloths not stored in sanitizing solution between uses.COS: PIC moved wiping cloths to sanitizer solution.