|
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 chicken patties in hot holding cabinet 1 held at 129 degrees F. CDI reheated to 172 degrees. |
|
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 romaine lettuce at 43 degrees and thawed fish sticks at 43 degrees. Ambient temperature of walk in observed to be at 45 degrees. CDI recorded temperatures at 8:30 this morning at 41 degrees. Moved tcs items to alternate refrigeration since food had not been out of temperature more than 4 hours. Technicians dispatched to check walk in. 10 day verification required. |