Apr 6, 2026
Routine
6-1A - proper cold holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed time/temperature control for safety (TCS) food cold holding above 41F.See temperature log. CA: Informed PIC that TCS food must be held at 41F or lower for cold holding. COS: Informed person in charge to utilize ice-bath method to help maintain cold holding TCS temperature at 41F or below. Ice method was used. Items held for more than 4-hours was voluntarily discarded.
14B - utensils, equipment and linens: properly stored, dried, handled
Regulation: 511-6-1.05(10)(a) - equipment & utensils, air-drying required (c)
Observed metal pans stored/stacked wet. CA: After cleaning and sanitizing, equipment and utensils: Shall be air-dried or used after adequate draining before contact with food; and May not be cloth dried. Item must be correct by end of the day (4/6/2026)