|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 Maintain TCS foods in hot holding at 135F or above. P. Observed grilled peppers and onions in a small pan beside the steam table at 109F. Once you begin cooking these, they must stay at 135F or above. They were reheated and placed in the steam table as the corrective action. |