| 3-501.16 (A)(1) / TIME/TEMPERATURE CONTROL FOR SAFETY FOOD, HOT HOLDING Priority Item Holendaise sauce in steam well being hot held at 109 °F. Product was double panned in steam well. Steam well was working properly with chilli at 160F. Maintain time/temperature control for safety foods (TCS) at 135°F or above. Correct By: 16-Jun-2021  |