|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - Mapintain all cold foods under 45 F. Chicken was placed in case from walkin appx 3 hours prior at approved temp. Packaged food shall be kept stacked one high to allow for circulation with cold contact area. |