|
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 cooked salmon in display case at 60F. Staff stated salmon had been cooked no more than 2 hours ago. Corrected during the inspection (CDI)- Salmon was placed in blast chiller to cool to proper temperature. -1.5pts- |