Dec 22, 2025
Routine
6-1A - proper cold holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed tuna and Ham at 46 degrees F and sliced tomato at 44 degrees F in prep top for cold holding. C/A - adjust cooler so it can keep TCS food below 41 degrees F for cold holding.
14B - utensils, equipment and linens: properly stored, dried, handled
Regulation: 511-6-1.05(10)(a) - equipment & utensils, air-drying required (c)
Observed pans stacked at sink while wet (wet nesting) C/A - stack pans so they can air dry properly.