|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Observed eggs in hot holding at below required temperature of 135F or above. Eggs will be added to TPHC going forward as an SOP to ensure safety and to support quality of product. Eggs will be discarded at the 4 hr mark today. |