|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed fried chicken, ribs, and buffalo chicken maintaining temperatures of 44F and 47F in the front but 37F-40F in the back of grab n go unit. Items stacked improperly and too high. Also observed poke bowls, dragon rolls, spicy tiger rolls, and rainbow rolls at 48F-49F. CDI - Ribs and buffalo chicken voluntarily discarded. All other items taken to freezer and WIC for cooling. VR to follow up on RCP to be done by 6/4/21. |