|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried chicken stored in hot case < 135F. CDI by voluntary discard. |
|
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 whole rotisserie chickens stored in cold case > 45F. CDI by voluntary discard. Chickens that were stored in front section of cold case were out of temperature. PIC will monitor temperature of chickens and rearrange storage as needed to maintain temperature < 45F. |