|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 2 pans of orange chicken just placed on serving line at 131 degrees. Chicken was initially heated to 170 and had been hot holding approx. 1.5 hrs according to prep chart. CDI- Chicken reheated to 170 for proper hot holding. |