|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed several items in WIC #1, WIC #2, reach in units in kitchen, and prep unit in pizza prep line maintaining temperatures above 41F. See chart above. CDI - Items that have passed 4 hours were voluntarily discarded. Other items were taken to freezer for quicker cooling. Some items (pizza sauce at pizza line and marinera at pizza line) will be placed on time control. |