|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut melons and seafood salad on salad bar overstacked in pans holding at 48-50 degrees F. CDI All items placed into walk-in cooler to rapidly cool back down. |