|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 Observed brisket and pulled pork held at 50F in the RIC. Both items were cooked, frozen, thawed under refrigeration, and placed in the trucks cooler at 10am. Maintain TCS foods in cold holding at 41F or less. P Correction : Items were placed in the cooker to reheat and hold hot. |