|
22
|
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 raw chicken being held above 41F in meat case. Food employee stated product placed into unit between 8am-9am from walk-in cooler. CDI: Food employee moved product to walk-in cooler for rapid cooling. EHS recommended turning temperature of unit down to keep foods 41F or below during busy periods. |