3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Observed turkey, ham and potoato salad at a temperature of 45 degrees F. To prevent foodborne illness all TCS foods shall be at 41 degrees F. PIC stated will discard food and arrange a new set up so the TCS foods are not by the soup, which is making the meat and sald temerature raise. TCS foods were not being held at the proper temperature.
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.