|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lobster, shrimp and tilapia holding on "bakers rack" in meat department above 45 F (see temp chart). CDI- Items were placed back into the walk in cooler to cool to 45 or below. |