Feb 5, 2026
Routine
6-1B - proper hot holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)
Observed potentially hazardous food (porkchops) not held at 135 degrees Fahrenheit or above in the hot holding unit at front food service. CA: Potentially hazardous food that is temperature controlled must be hot held at temperature of 135 degrees or hotter. COS: Food was removed and placed in oven to reach a temperature of 165 degrees and then place back at hot holding unit.