Apr 4, 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 items in the main kitchen Walk in Cooler cold-holding above 41F (raw intact beef - 44F, raw ground beef - 43F, cooked mac n cheese - 43F, ambient temp - 42F). COS: PIC lowered WIC temp. Also suggested to PIC to rearrange WIC since half of WIC was holding at 38F, except underneath fan. Raw items were relocated to colder area in WIC.
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 in the 3 preptop coolers cold-holding above 41F (raw salmon - 43F, raw chicken 43F, sliced cheese - 45F, raw chicken - 45F, raw breaded chicken - 45F). COS: PIC lowered temperature on prep top coolers and will get them serviced if necessary. Raw items were placed in ice baths until temperature dropped below 41F.