Feb 10, 2026
Routine
6-1B - proper hot holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)
-Observed chopped fried chops and pureed pork stored in the steam table of the facility not hot holding at 135F or greater. Both food items were around 126F. Hot holding temperatures and equipment functionality were noted previous inspection. *COS, Both items were reheated in oven above 165F.