|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed Shrimp on the line near the deli area holding below 135F. See temp chart. CDI- Shrimp were reheated to 165F. |
|
20
|
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 several (10-12) salads at the salad bar holding above 41F. CDI- Salads placed in the low reach in coolers and cooled to 41F. Observed sausage in the walk in cooler holding above 41F. CDI- placed in the blast chiller to cool to 41F. |