|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) One container of chicken tenders in reachin hot hold cabinet at 118-126F. All hot hold of potentially hazardous foods should be at 135F or above. CDI PIC reheating to 165F |