|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) observed salads in the reach in cooler that was dated 6/29 at a temperature of 44-46. All other food items in the reach in were around 39-40. chef informed EC that a lot of transfer was taking place with that unit. Salads moved to walk in cooler to cool to 41F as fast as possible. |