May 18, 2026
Routine
6-1A - proper cold holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed time/temperature control for safety foods not under temperature control nor being held on time as public health control above 41F: raw shelled eggs 65F and Kolach (68F & 70F). Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F or below. Food items were discarded.
6-1A - proper cold holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed coffee base (milk based) inside the front reach in cooler at 66F. Per employee the food was prepped thirty minutes prior to my arrival. Ambient air temperature of the unit is 49F.Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. Employee relocated food to another unit to decrease the temperature.