Apr 8, 2026
Routine
6-1A - proper cold holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed TCS food (raw chicken 45 degrees Fahrenheit) cold holding above 41 degrees Fahrenheit in the Breading Station on the main cook line. The chicken was stored in double metal pans and held above the fill line on the cooler. CA: TCS foods must be cold held at 41 degrees Fahrenheit or less. COS: Per the CFSM, the chicken had been placed in the cooler less than 1 hour prior. The chicken was placed into the cooler to be rapidly cooled.
6-1C - proper cooling time and temperature
Regulation: 511-6-1.04(6)(d) - cooling (p)
Observed TCS food (Asian Slaw 46 degrees Fahrenheit) in the prep top cooler on the main service line. Per the CFSM, the slaw had been prepped >4 hours prior and placed into the cooler. CA: TCS foods prepared from items at ambient temperature must be cooled to 41 degrees Fahrenheit or less within 4 hours. COS: The CFSM discarded the food and will educate employees on cooling methods.