|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Meats recorded above 41F (see chart). Overstacked. CDI- Placed on TPHC. REPEAT, Discussed with GM on procedures for cooling meats down once sliced and for not over stacking in units. |