|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) - Cold hold all foods at or below 41F. Items in the prep cooler were holding 47F - 48F the unit was against the wall and was not allowing for air circulation. Unit was turned down and pulled from the wall and immediately dropped. A small cup of water was placed in the unit after turning it down and dropped from 71F to 41F in approximately 20 minutes. PIC agrees to continue to monitor the unit and will relocate foods if necessary. |