|
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). 2 pans of steamed carrots hot holding on serve line at 120-123F. Carrots were on serve line for about 45 minutes, per the person-in-charge. Maintain TCS foods in hot holding at 135F or above. CDI: Carrots rapidly reheated to 170F within 20 minutes. |