08. Proper hot and cold holding temperatures.
Conditions Observed: Measured several potentially hazardous food items (see measured observations) holding above 41F in Jordon 2 door refrigerator, BevAir 2 door under counter refrigerator and deli/dessert display case. Adjust/service/repair refrigerators to hold cold potentially hazardous foods at/below 41F at all times.
ROACHY SAYS:
“Except during preparation, cooking, cooling, transportation to or from a retail food facility for a period of less than thirty minutes, when time is used as the public health control, or as otherwise specified, potentially hazardous foods shall be maintained at or below 41F or at or above 135F. The following foods may be held at or below 45F: raw shell eggs, unshucked live molluscan shellfish, pasteurized milk and pasteurized milk products in original sealed containers, potentially hazardous foods held during transportation. Potentially hazardous foods held for dispensing in serving lines and salad ba
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