|
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 containers of salmon cake mix, crab cake mix, and cooked shrimp in grab n go unit at 43F-46F. The salmon and crab cake mix were stacked too high (4 levels), and the cooked shrimp was not cooled properly this morning before setting out. Ambient air temperature of unit is 39F. CDI - The cooked shrimp were taken to WIC for cooling. All other items were voluntarily discarded.
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