Jun 11, 2026
Routine
6-1A - proper cold holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed sweet and sour chicken sitting on counter by fryer and site made sauce (hibachi) sitting on counter by grill above 41°F (see temp log)
CA: TCS foods shall be cold held at 41°F or below.
COS: PIC stated chicken and site made sauce are made daily and were made approximately an hour ago. Items were cooled down as they were still within the cooling time/temperature parameters (Cooked TCS foods shall be cooled within 2 hours from 135°F to 70°F and within a total of 6 hours from 135°F to 41°F or less.). Advised PIC to consider Time as Public Health control to allow items to stay out of temperature control at peak hours for 4 hours.
6-1B - proper hot holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)
Observed cooked mixed vegetables and hibachi chicken holding on steam table under 135°F (see temp log). Steam table was not set at high enough temperature to hold foods at temperature.
CA: TCS foods shall be hot held at 135°F or above.
COS: PIC chose to reheat to 165°F or above. PIC turned up the steam table to ensure items will hold at 135°F or above. Advised PIC to cook mixed vegetables well above 135°F so that they can hold temperature more efficently.
11A - proper cooling methods used: adequate equipment for temperature control
Regulation: 511-6-1.04(6)(e) - cooling methods (pf, c)
Observed cooked chicken in RIC by fryer cooling in a deep stainless container with the lid on, lo mein in the prep top cooler, and egg rolls on the counter in the main kitchen.
CA: Cooked TCS foods shall be cooled within 2 hours from 135°F to 70°F and within a total of 6 hours from 135°F to 41°F or less using effective cooling methods such as Placing the food in shallow pans; separating the food into smaller or thinner portions; using rapid cooling equipment (walk in cooler or freezer), stirring the food in a container placed in an ice water bath, using containers that facilitate heat transfer, leaving uncovered or loosely covered.
COS: PIC moved items to the walk in cooler to facilitate faster cooling.
14A - in-use utensils: properly stored
Regulation: 511-6-1.04(4)(k) - in-use utensils, between-use storage (c)
Observed spoons in white and fried rice stored with handle in the rice in main kitchen. Observed scoops for bulk dry goods (flour, cornstarch, seasonings, etc.) with handle stored in product in main kitchen.
CA: Food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food and the container.
COS: PIC stored spoons and scoops with handles above food product.
14A - in-use utensils: properly stored
Regulation: 511-6-1.04(4)(k) - in-use utensils, between-use storage (c)
Observed utensils used to cook on grill stored in a container of water reading at 92.5 degrees F in main kitchen.
CA: Utensils stored in water between use shall be maintained at a temperature of at least 135F or in a clean dry container.
COS: PIC removed utensils to be sanitized. PIC stated he will not use water in the future.