|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
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 Observed in the prep cooler: marinated eggs (44F), shredded cabbage (46F), pickled cucumbers (45F). CDI-items were removed from the prep cooler to the two door reach in cooler and unit will be serviced |