|
19
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot Holding- Observed chicken tenders, corn dogs stored in hot holding display unit < 135F. Maintain all hot held foods at 135F or above. CDI by voluntary discard by PIC. Potato wedges are held for 2 hours and then discarded (TPHC) 118F. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Cold Holding- Observed whole chicken in cold hold display unit stored > 45F. Observed mixed piece fried chicken in cold hold display unit stored > 45F. Maintain all cold held TCS foods at 45F or below. CDI by voluntary discard by PIC. |