Feb 12, 2026
Routine
6-1A - proper cold holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
cold foods must be held at 41 degrees F or cooler. Food discarded
4-2B - food-contact surfaces: cleaned & sanitized
Regulation: 511-6-1.05(7)(b) - food contact surfaces and utensils - cleaning frequency (p, c)
Clean and sanitize knives before storing
12B - personal cleanliness
hats/hairnets needed on any hair longer than 1/2 inch -no bracelets/watches/rings (aside from plain wedding ring)allowed