|
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): Food held for hot holding shall be 135 degrees or higher. Observed chicken tenders holding between 120-127 in the holding cabinet. CDI: The tenders were moved to the other holding unit to rapidly heat up. |