|
22
|
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 hard boiled eggs being held above 41F in cooler on buffet line. PIC stated product placed out between 5am-6am and discarded @9am when breakfast ends. CDI: Education provided. |