|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed bbq wings being held below 135F at hot bar. Product prepared 10am. CDI: Education provided and food employee reheated product (>165F). |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed fried chicken being held above 41F in customer self-service case. Product prepared 01/07/24 and placed into case 01/08/24 @8am. Product overstacked possibly limiting air flow. CDI: Education provided, excess product removed and placed into walk-in cooler for rapid cooling (<41F). REPEAT VIOLATION. |