|
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 Observed 20-30 seafood precooked, and raw item stored in a small reach in grab and go, in front of the seafood case holding food at 48F on the top. Food was stacked high, 5-8 high, not allowing for proper air flow around food. CDI-PIC voluntarily discarded all food that was hot, food on the bottom row was in temp. REPEAT |