|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 - Time/Temperature Control for Safety Food, Hot Cold Holding (P) - One pan of pulled pork at 125F in steam well. The pan was not fully in the well. Maintain TCS foods in hot holding at 135F or above. CDI - Pulled pork was placed into service less than 1 hour ago, reheated to 165F. |