|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in customer seafood display case cold holding above 41F (see chart). CDI- EHS recommended monitoring case temperatures and to make adjustments if foods cannot be maintained at 41F and below. |