|
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) Raw chicken at breader station at 49 degrees. Open mayo at sandwich station at 50 degrees. A few items in sale case in front of sub making station ranged from 40-47 degrees. Ensure to maintain foods 41 degrees and under. CDI Raw chicken discarded. Mayo placed in working cooler. Sale case cooling from defrost. |