|
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 pork chops, steaks, and roast in grab and go that were above 41F. Observed steaks in the meat display case that were above 41F. CDI-roasts and steaks and porkchops were placed into the the WIC to cool down. Steaks from the display case were put into the WIC to cool back down. Meats were put out an hour before EHS arrival. PIC stated that cooler may have been in defrost mode. |