|
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 overstacked cut cabbage, cooked shrimp, and cream cheese maintaining temperatures above 41F. See chart above. CDI - All items taken to WIC for cooling.
No signature needed due to COVID-19 guidelines. |