| 3-501.16 (A)(2),(B) / TIME/TEMPERATURE CONTROL FOR SAFETY FOOD, COLD HOLDING Priority Item har boiled eggs, hamburger, chicken, crab salad in prep being cold held at 47-53°F. Maintain time/temperature control for safety foods (TCS) at 41°F or less. had operator discard all TCS foods Correct By: 17-May-2021  |
| YCHC (4-1-102) / PLAN REVIEW- Operation Plan Priority Foundation Item No current food / refrigeration temperature log available. Log books filled out to the 19th. Maintain a daily temperature log to demonstrate active implementation of food safety procedures. Correct By: 17-May-2021 |