|
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 several TCS foods being held above 41F in make table. Deli meats and tzatziki sauce prepared 05/26/21 and lettuce, tomato, and cheeses prepared 05/27/21. Ambient temp of unit 37F- turned unit down to 32F. CDI:Education provided. Foods within 4 hours limit placed on TPHC as corrective action. Foods past 4 hour limit voluntarily discarded. |