|
20
|
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 cooked shrimp, cooked crab meat, cooked crab legs, and 3 plates of cooked crab cakes in butcher's case all maintaining 44F. CDI - Items were just prepared, therefore items sent to WIC for cooling. |