|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety (TCS) Food, Hot and Cold Holding (Priority); Two briskets were holding 125-130F in the hot box. Other foods in this unit were holding above 135F. TCS foods must be held 135F or above. CDI-Cold brisket was voluntarily discarded. Unit was adjusted higher to maintain heat from frequent opening of door. |