|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
0 points. 3-501.16 - Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Maintain TCS foods in cold holding at 41F or less. P One pan of chicken in the drawer cooler was 43F, CDI- product moved to walk-in. |