|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Maintain cold food at 45F or below. Observed pepperjack cheese at 53F on the closed side of the make line and cut lettuce at 50F. CDI- both were moved to the walk-in to return to approved temperatures. |