|
22
|
0
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in cold holding at 41F or less. P Observed cut watermelon at open fruit cooler at 48F. Air temperature in the unit was 57F. CDI, watermelon was moved to WIC to cool down. A work order will be placed for the unit |