|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed the rice sitting on the counter being used, holding at 98F. Explained that the product either needs to be kept under temperature control (45F or 135F) or under Time as a Public Health Control (TPHC). CDI-Paperwork was provided for the rice to be kept on time, and a time sticker of when the product was brought out and discarded was written. Product can only be kept out of temperature for 4 hours before having to be discarded. |