|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed fries and cooked onions below 135F. See temp chart. CDI- PIC reheated items to at least 165F. |
|
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 cheese (45F), and cut tomatoes (45F) both above 41F. CDI- PIC voluntarily discarded the items. Low boy prep unit functioning at 42F. |