|
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 ground beef and skirt steak cold holding above 41F. PIC states proteins were cut an hour ago. CDI, items moved to walk in freezer to cool. Items reached 41F by end of inspection. |