Jan 14, 2026
Routine
6-1A - proper cold holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
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.
Observed Time/Temperature Control for Safety Food (TCS) held at greater than 41 degrees Fahrenheit in walk in cooler. See asterisks in temp log. As per CFSM food have been in walk in cooler for 24 hrs. prior to inspection. Ambient temperature of unit tested at 45F after 20 minutes . COS : Food items were discarded by CFSM and CFSM had school maintenance submit a work order ticket to have unit serviced.