| 3-501.16 (A)(2),(B) / TIME/TEMPERATURE CONTROL FOR SAFETY FOOD, COLD HOLDING Priority Item Corrected During Inspection Salsa (51 degrees F), green chilies (47 degrees F) and cut tomatoes (48 degrees F) holding in the large prep table above 41 degrees F.. Maintain time/temperature control for safety foods (TCS) at 41°F or less. The above mentioned items were placed on ice to chill down. Correct By: 15-Aug-2023  |