|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)- Foods in the upright cooler measured 44-45F: shrimp, slaw, and banana pudding. Having power issues at the event. TCS foods shall be maintained cold at 41F or less. CDI- Power hookup repaired. All foods prepped immediately prior to the event at the commissary and measured 41F before transport, and will be served during the 4 hour event. Emergency TPHC procedures for 6 hours put in place. Ambient air of upright cooler measured 38F. |