3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical TCS foods were not being held at the proper temperature.Observed co0ld holding units at temperatures of 53, and 48 degrees F. These are Critical Violations. All Criticals must be complied within 24 hours.
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less. Adjust cold holding temperatures to 41 degrees F. or below within 24 hours. Correct By: 18-Nov-2017