|
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 packages of sirloin steak x3, angus sirloin x4, ribeye steak x3, and flank steak x1 in grab-n-go unit maintaining temperatures 49F-51F. All items were overstacked 3-4 high. All items 1 or 2 high are at 40F and below. CDI - Top portions of sirloin steak voluntarily discarded. All other items taken to WIC for cooling. |