Jan 21, 2026
Routine
5-1B - proper reheating procedures for hot holding
Regulation: 511-6-1.04(5)(h) - reheating for hot holding (p)
observed items brought out of cold holding and placed on hot holding steam table to reheat. not at proper temperature. CA-reheat items from cold holding to 165 prior to placing on hot holding line and then hold at greater than 135 degrees F. cos-items removed and reheated properly
6-2 - proper date marking and disposition
Regulation: 511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)
observed cheese with use by date of 01/13/26 in reach in cooler, salsa and chile relleno in reach in with use by date of 01/18/26, ribeye in reach in with use by of 01/12/26. observed several items unmarked. ca-dispose of items past listed use by date and be sure to place use by date or prepped date on labels clearly to be sure all items stored are within proper holding period.