|
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 hamburgers in the Victory hot hold unit that were below 135F. Hamburgers temped 109F, down to 98F. All hot held food must be 135F and above. Discard unsold hamburgers as they were not held at proper holding temps.
Unit was turned up to 160F and hamburgers temped 10-15F higher after 20 minutes.
CDI - put on time. |