Feb 11, 2025
Routine
6-1B - proper hot holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)
Observed TCS items distinguished with an asterisk (*) hot held below 135F in the main kitchen.
C/A: cot time/temperature control for safety food shall be maintained at 135°F or above
COS: items in the steam well heated to 165F and above, onions rings discarded.