|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw proteins in the RIC above 41F. See the temperature chart. There were in large portion containers. PIC stated that they were put in the cooler within the last hour. CDI PIC put containers on ice and put in the freezer to cool down quickly. Repeat |