|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed raw chicken registering at 53 F inside flip top. Product had been prepped and immediately placed into unit for today’s services. CDI - Product placed into ice bath and began cooling towards < 41 F after 15 minutes.***Points scaled back due to notable improvement from previous inspection. |