|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed 2 packages of ribs on the prep table in the meat prep room at 54F; employees were not working with the food. CDI - ribs were placed in the walk in cooler to cool. |