|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Maintain cold foods at 45F or below. Observed two pans of melons on the salad bar with some pieces as warm as 48F. CDI- placed in the 2 door refrigerator in the produce dept to cool. |