Aug 27, 2025
Routine
5-1B - proper reheating procedures for hot holding
Regulation: 511-6-1.04(5)(h) - reheating for hot holding (p)
Observed queso cheese dip in warmer cabinet in rear of kitchen at 85F at 315pm. PIC and cook stated that queso dip had been in box since 9am. Advised PIC that TCS foods that are reheated for hot holding must reach 165F for 15seconds within 2 hours. PIC discarded 5 containers of queso dip.
6-1C - proper cooling time and temperature
Regulation: 511-6-1.04(6)(d) - cooling (p)
Observed refried beans in the walkin cooler, which had begun the cooling process at 10am, at 119F at 330pm. Advised PIC that cooked TCS foods must be cooled from 135F to 70F within 2 hours. PIC discarded 11 affected pans of refried beans from walkin cooler.