|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed burgers being held below 135F in warmer. CDI: Education provided and PIC placed product on TPHC. |
|
22
|
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 sliced tomatoes and shredded lettuce being held above 41F in 2-door cooler and on service line. Product prepared today between 10am-11am. CDI: Education provided and PIC placed product on TPHC. REPEAT VIOLATION. |