IV / Demonstration of Knowledge
Discussed hot and hold colding temperatures, sanitizer levels.
Make sure not overfilling the containers that have the individual portioned foods in hot and cold holding. The chicken for the fajitas in the top were out of temperature. Person in charge disposed of and told workers not to overfill the containers.
VI - P / Time/Temperature Controlled Safety Food
Chicken at 122 degrees F. Must keep PHF for hot holding above 135 degrees F to prevent the growth of potential pathogens.