|
21
|
3
|
Proper hot holding temperatures |
No |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken tenders on the hot serving line that were below 135F. CDI-chicken tenders were discarded. REPEAT. EHS discussed TPHC with PIC. Template emailed |