Jun 11, 2026
Routine
5-1B - proper reheating procedures for hot holding
Regulation: 511-6-1.04(5)(h) - reheating for hot holding (p)
Observed lamb meat placed in hot holding at 90F.
COS: PIC reheated lamb to 135F before placing in hot holding. Ready-to-eat time/temperature control for safety food that has been commercially processed and packaged in a food processing plant that is inspected by the food regulatory authority that has jurisdiction over the plant, shall be heated to a temperature of at least 135°F (57°C) for hot holding.
6-1B - proper hot holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)
Observed cooked chicken hot holding at 123F.
RCA: 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Hot Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above.
1-2A - pic present, demonstrates knowledge, performs duties
Regulation: 511-6-1.03(2)(a)-(n)(p),(q) - responsibility of pic (pf)
Observed PIC not performing duties in ensuring safe food handling procedures are in practice as evidenced by hot holding, reheating, and date labeling violations.
RCA: PIC must establish a plan of active managerial control over employees and actions taken in facility.
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 several TCS items(Tiziki sauce, Spinach rice, Cooked Sausage and Vegetable Mousalka) in walk in and reach-in cooler without proper date marking.
RCA: Time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1.