|
22
|
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 shrimp being held above 41F in front line cold holding unit. Product prepared 01/16/22. Product placed into unit @11:30am. CDI: Education provided and food employee placed product into walk-in cooler for rapid cooling. |