|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety (TCS) Food, Hot and Cold Holding (Priority); Gravy was holding 129-131F in the steam table. Hold TCS foods hot at 135F or above. CDI-Gravy was reheated to 175F. More water was added to the steam table. |