Mar 18, 2025
Routine
Score: 911 violation
6-1B - proper hot holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)
9 ptsCorrected: YesRepeat: No
Observed chicken and steak strips in steam well next to prep top cooler at 130F and 115F, respectively. Food had been prepped 45 minutes earlier. Advised PIC that hot TCS must be held at 135F or above. PIC reheated chicken to 188F and steak to 185F within 15 minutes.