|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding- Maintain all cold held refrigerated foods at 45 F or below. Observed lettuce and cole slaw stored on line prep cooler > 45F. Lettuce container appeared to be overfilled with food product. CDI by moving to walk-in cooler for rapid cooling (est. < 2hours) . Cole slaw was voluntarily discarded by PIC. (est. > 4hours). |