|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
Raw beef kabobs were at 47F and raw chicken kabobs at 50F. Small reach in cooler was full, discussed with PIC about keeping cooler arranged to allow air flow. Kabobs were pulled to be cooked. CDI
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 |