Nov 18, 2025
Routine
6-1A - proper cold holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed Milk, Half and Half, and Whipped cream working containers in a reach in second reach in cooler cold holding at temperatures above 41F. Observed ambient temperature of reach in cooler 2 above 41F (see temperature log). Observed that the cooler was overstocked and may be experiencing high temperatures due to lack of air flow and busy hours of operation. CA: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety (TCS)food shall be maintained at 41°F (5°C) or below. COS: The PIC had employees removed some items from the cooler and placed into other working coolers that are cold holding properly to access the temperature drop. All of the TCS items in reach in cooler two were discarded: 1 cartons of milk, 1 opened can of whipped cream, and 1 cartons of half and half. All unopened TCS foods were placed into the walk in cooler.
6-1B - proper hot holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)
Observed eggs in hot holding tray holding at temperature below 135F. The eggs at the bottom were effectively hot held to 135F and higher, however the eggs at the top were not. CA: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety (TCS) food shall be maintained at 135°F (57°C) or above. COS: The top layer of eggs in tray were discarded. Discussed with PIC that the tray may not be overstocked above the rim to keep eggs close to hot plate.