|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding- Maintain all cold held foods at 45F or below. Observed raw beef on speed rack stored at temperatures in excess of 45F. Room temperature of cutting area was observed to be 50 F. CDI by returning cut meats to walk-in immediately after cutting. Do not store meats in cutting area until temperature control is observed (41F). |