|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed 2 bags of cooked white rice between 43F-44F inside lowboy on far left, with the intention stated as cold holding. EHS was not able to confirm when rice was last verified at 41F or below. It is advised to add cooked rice in lowboys to the TPHC procedures so they arrive from the main kitchen already labeled for TPHC.
CDI- Rice voluntarily disposed by PIC. New rice brought from kitchen below 41F and placed on TPHC. (-1.5) |