Mar 17, 2026
Routine
6-1B - proper hot holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)
Observed hot TCS food (sausage and egg sandwhiches in the front pass thru) that measured below 135 F; items are stored in the warmer pass thru on the line and are intended to be hot held. COS. To be discarded after breakfast service. Code: TCS food that uses hot holding as a control for safety shall be held at 135 F or below.