Feb 10, 2026
Routine
5-1B - proper reheating procedures for hot holding
Regulation: 511-6-1.04(5)(h) - reheating for hot holding (p)
Observed TCS foods brought from cooler not reaching 165 degrees F on steam table within 2 hours. CA: Food brought from cooler must be rapidly reheated to 165 degrees F before hot holding. COS: pic discarded food.
6-1A - proper cold holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed TCS foods held above 41 degrees F in prep cooler make table. (hotdogs-50, deli meat-50, pinto beans-43, sour kraut-51) and mac n cheese held on table at 51 degrees F.
CA: TCS foods must be held at a minimum 41 degrees F. COS: PIC discarded foods on make table and mac n cheese more than 4 hours. Cooler to be serviced and re-checked by health dept. 2/12/26 Cooler replaced and working