Mar 19, 2026
Routine
6-1A - proper cold holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed TCS foods cold-holding above 41F in Falcon reach in cooler. Mobile unit was being cleaned at dump station and no power was connected to equipment for about 30 minutes. Discussed keeping generator on during cleaning or remove TCS foods prior to disconnecting power. COS: food relocated and put on ice in base for rapid cooling after 2nd temp CA: 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.
6-2 - proper date marking and disposition
Regulation: 511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)
Observed cooked rice and salsa verde date marked 3/18-3/26. Provided Just Date it poster. COS: date labels remade to discard 3/24. CA: Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1.