|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingProperly store all cold foods at proper 45F and below temperatures. Observed salads on the cold holding serving line at the start of lunch at 50F. All were removed to chill down to 39F. |