|
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 salads in reach thru at 49F, salads were made from last night. Upon investigation food employee explained they had set them out at that's why temperature ahd increased. Observed fries sitting on speed rack at 67F. Food employee explained fries were going to be cooked sooner but they had a fire drill. CDI-Salads were moved to the walk in cooler, fries were cooked to 173F. |