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. At the salad bar, the chopped ham had internal temp of 48 degrees F/ chopped chicken had internal temp of 67 degrees F. These items are placed in appropriate containers and in small portions, but need to be placed either in the cooler or freezer between serving times since no blower unit is present for the salad bar.
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 for those roasts that are cooked as required may be held at 130° F), or at 41°F or less. Instructed food service workers to place TCS foods in freezer between lunch serving times. Corrected. This food service is a Risk Level III, and cannnot use time in leu of temperature for the holding of TCS foods, it would need to become a Risk Level IV in order to do so.