|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed several cheese out on the speed rack in the deli prep room. Items were above 45F. Keep items in a cooler; the room is not cold enough for storage. CDI - PIC voluntarily discarded the items.
Observed pork chops and beef stacked high in the meat case and above 45F. Items were out less than 4 hours. CDI - items taken to the walk in to cool. PIC is only keeping single layers in the case. |