|
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 slaw (43F) and hot dogs (42-45F) above 41F. CDI- PIC palced items on TPHC. 4-8PM to be discarded. NOTE: EHS provided PIC with a TPHC form. |