|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed turkey, American cheese, and tomato being held above 41F in main make table. PIC stated product prepared 02/11/24, stored in WIC overnight, and placed into unti between 8am-8:30am. CDI: Education provided and product cooled in walk-in cooler (39F, 41F, 39F). |