|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed crab cakes and cooked shrimp holding above 41F (see chart). CDI- Suspect cooling issues for crab cakes. PIC put request in for unit during inspection. VR. Products cooled down. REPEAT |