Feb 25, 2026
Routine
6-1A - proper cold holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed the following potentially hazardous food cold held at greater than 41 degrees Fahrenheit: raw chicken, sliced and diced tomato, 4 containers of cooked rice in walk in cooler of main kitchen. CA: Potentially hazardous food must be cold held at 41 degrees F or below. COS: PIC discarded rice tomatoes and chicken and moved remaining TCS foods to the reach in cooler.
6-1B - proper hot holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)
Observed basket of cooked chicken holding above fryer at temperatures below 135 degrees F. CA: Potentially hazardous must be food hot held at/greater than 135 degrees Fahrenheit COS: PIC had employee reheat chicken to 194 F