May 20, 2026
Routine
6-1A - proper cold holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed spaghetti at 45 degrees F and raw chicken at 47 degrees F in reach in cooler in kitchen. C/A - have unit serviced so it can maintain 41 degrees F and below and move TCS food to another working cooler. COS - manager moved TCS food to another working cooler.