|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed turkey sausage, gravy and eggs hot holding below 135F. See temperature chart for temperature observations. CDI eggs, gravy and sausage voluntarily discarded. REPEAT (Did not escalate points deducted because inspection was done near the end of breakfast and PIC had already removed lids which may have contributed to temperature loss, however we did discuss ensuring that food is positioned beneath the heat lamp during hot holding,) |