|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed meatballs on serving line holding hot between 109-122F (see chart). CDI- EHS instructed PIC to reheat product to 165F or higher. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salads, dressing cups, and yogurt cold holding between 44-47F in a 2-door reach in cooler behind prep. line. Ambient air temperature of unit measured at 45F after several minutes of monitoring. CDI- items were removed from cooler. Discontinue use of cooler until unit can maintain TCS foods at 41F or lower. Verification required. |