Dec 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 several TCS food items (hummus 45 salad dressings 47 degrees F) held above 41 degrees F in prep cooler on front service line and cooler in back prep area to be serviced (soup at 51 degrees F discarded). CA: Discussed cold holding with pic. COS: food held less than 4 hours was placed on ice and time control and will be discarded within 4 hours. Prep cooler to be replaced and new cooler re-checked by health dept.
6-1C - proper cooling time and temperature
Regulation: 511-6-1.04(6)(d) - cooling (p)
Observed black eyed peas cooked day before in walk in cooler at 52 degrees F. CA: Discussed 2 step cooling process and documentation for cooling logs with pic. COS: pic discarded food.