|
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 lettuce being held above 41F at front line. After approx. 35-40 minutes, product still above 41F. PIC stated product prepared 12/07/24, removed from WIC @10:30, and sat on counter in transition/while stocking cold line. CDI: Education provided, product moved to walk-in cooler for rapid cooling, and new product (below 41F) pulled from WIC and placed in front line. |