|
19
|
1.50
|
Proper hot holding temperatures |
No |
No
|
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried chicken items (wings, tenders) stored in hot hold display unit < 135F. Internal temperature of hot hold unit observed to be 129F on rack. Chicken discarded (<4 hrs). VR-10day required. REHS will return within 10 days to verify compliance. Food items hot held must be kept at 135F or above, or discarded after 4 hours until problem is resolved. |