|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed various TCS foods being held above 41F in meat make table. PIC stated product held in reach-in cooler overnight and unit turned off for cleaning and turned on upon arrival for prep. EHS recommended turning unit on at closing at cleaning to allow for more time to cool down. CDI: PIC moved product to walk-in cooler for rapid cooling (<41F). REPEAT VIOLATION. |