|
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 sliced cheese and cole slaw being held above 41F in small tabletop reach-in cooler and in ice bath on prep table. PIC stated product pulled from cooler for individual orders and then placed back into unit. EHS recommended use of TPHC to prevent food from being out of temperature but to also keep cooler from overworking. CDI: Education provided and PIC opted to place cheese and slaw on TPHC (small portions to be placed on prep table). EHS provided TPHC form to PIC via email during inspection. |