|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Keep TCS foods cold at 45 F or below. Found several cut green items above 45 F. Recommend considering holding cut greens on time, as these foods are difficult to keep in proper temperature. CDI-products pulled from bar. |