|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Observed cut melons in cases at 50-52F. These were sitting on top of ice rather than in ice. CDI- taken to the back to cool and ice built up so that items sit in rather than on the ice |