|
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 fish sticks hot holding on the serving line below 135F (see chart). CDI- product discarded. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed milk cartons cold holding above 45F in the milk cooler (see chart). CDI- milk was transferred to the walk in cooler for cooling. |