|
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 slaw being held above 41F in make table and 2-door reach-in cooler. PIC stated product prepared between 4pm-4:30pm. CDI: Education provided and product moved to cooler for rapid cooling (<41F). |