|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several containers of cut watermelon, cut cantaloupe, and cut honeydew in grab n go unit maintaining temperatures 43F-45F. CDI - One container of honeydew voluntarily discarded. All other items taken to WIC for cooling. Ambient air temperature of bottom shelf is 42.6F and top shelf is 39F. VR to be done by 2/21/21.
No signature needed due to COVID-19 guidelines. |