| 3-501.16 (A)(2),(B) / TIME/TEMPERATURE CONTROL FOR SAFETY FOOD, COLD HOLDING Priority Item (CORRECTED DURING INSPECTION) Observed cooked pasta at 54.5 F, raw chicken at 50.1 F and pork chops at 48.1 F inside the cook-line cold drawers (left side). Ambient unit temperature observed at 55.1 F. Maintain time/temperature control for safety foods (TCS) at 41°F or less. Adjust or repair refrigeration as required. *Food products relocated to colder refrigeration for immediate correction. Correct By: 29-Nov-2022  |