|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding - (P). In the oven, observed oxtails and pulled chicken holding below 135F. Pulled chicken at steam table holding below 135F. Items are held without temperature control until ordered, then reheated. Maintain ready to eat, potentially hazardous foods at 135F or higher. CDI - Foods reheated to 165F+. PIC added chicken and oxtails to TPHC template. |