|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in hot holding at 135F or above. P
*** The baked apples on serving line 1 were temping at 101-105F. CDI spoke to the PIC and the baked apples were taken off the serving line to be reheated to the proper temperature |