|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
CDI-Fruit on the serving line was 45 degrees. Person In Charge, PIC, Stated she was told to use the shallow pans to serve from. Advised PIC to go back to using the deep pans which would allow the fruit to be maintained at the lower temperature. CDI, Fruit was placed into deeper pans and placed into the walk-in freezer to cool. Fruit was cooled to 41 degrees. |