|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed burgers in hot hold below 35F. See temperature chart for temperature observations. CDI burgers placed on time procedure. EHS recommending burgers and hot items with added cold items be placed on TPHC. VERIFICATION REQUIRED. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce, cheese, corn and hummus in cold holding above 45F. See temperature chart for temperature observations. CDI items placed on time procedure. EHS is recommending items in ice bath be placed on TPHC. VERIFICATION REQUIRED. |