Jan 23, 2026
Routine
6-1A - proper cold holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed multiple TCS foods held above the required cold holding temperature of 41°F in a prep-top cooler of the main kitchen, including cooked diced chicken (45°F), shredded cheese (50°F), blue cheese (51°F), and cooked beef (44°F).
Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P
COS: PIC voluntarily discarded these foods* as they were prepared 1/21 and 1/22.