|
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 beef kabobs, chicken kabobs, sirloin, and flank steak in the meat display case that were above 41F. Meats were cut previously before EHS arrival. CDI-meats were put into the WIC to cook back down to 41. |