|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed fruit cups that contains melons and pre-made salad bowls at the serving station over 41F. Observed tomato jam and mayo based sauce over 41F. CDI: All items were brought out about 30 mins prior to inspection and was placed into the blast chiller and walk in cooler to quickly cool. All items were below 41F by end of inspection. PIC Tom stated facility may go back to using TPHC since all food are discarded at end of lunch hour and they still have written procedures for them. -1.5- |