|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a container of crab salad and a container of tiger shrimp sitting on a table in Cold-holding market area stored above 41 F. Temperature room was 43 F. Employees were not actively working on product. Product was on table since this morning at 7 am. CDI- Manager voluntarily discarded product. |