Feb 17, 2026
Routine
6-1A - proper cold holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed chopped fried chicken at 46 degrees F in reach in cooler on front service line. CA: TCS food must be maintained at minimum 41 degrees F COS: pic discarded chicken (was unsure of how long chicken was out of temperature).
6-1C - proper cooling time and temperature
Regulation: 511-6-1.04(6)(d) - cooling (p)
Observed large container of pasta Cooling over 6 hours at 46 degrees F. in walk in cooler. CA: TCS food must be cooled from 135 degrees F to 41 degrees F within 6 hours using the 2-step cooling process. COS: pic discarded pasta