|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed stuffing with cooked celery and onions in it hot holding at ~126F on the top portion of the food and baked chicken in gravy in the steam well hot holding at ~126F. CDI- chicken was discarded, stuffing held on temporary TPHC until sold. PIC stated one tray of stuffing will last for approximately 20 minutes until it is served. |