Jan 13, 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 cold holding at temperatures greater than 41*F in the prep top cooler in the main kitchen (See Temp Log). 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. Person in charge voluntarily discarded food items.
11A - proper cooling methods used: adequate equipment for temperature control
Regulation: 511-6-1.05(3)(a) - cooling, heating, and holding capacities (pf)
Observed prep top cooler turned off with all food items being cold held using ice baths, in which case some TCS food items were not cold holding at correct temperatures. PIC stated prep top cooler is currently in disrepair and not working properly. Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified under DPH Rule 511-6-1-.04. Must correct Priority foundation item within 10 calendar days.