|
6
|
5
|
Potentially hazardous food temperature 45° F and below or 140° F and above |
No |
No
|
No |
All perishable foods shall be stored at such temperature as will protect against spoilage. All potentially hazardous foods shall be maintained at safe temperatures (45øF or below, or 140øF or above) except during brief periods of preparation and serving. Observed refrigerator reading 50F. Milk in fridge was 47F. Needs to be 45F or below. |