|
20
|
0
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut cantaloupe, romaine lettuce, and cut watermelon were at a temperature of 44 and 43 F on the salad bar. No corrective action needed at this time since it is the first inspection since the rule change. |