PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control Observation: The portioned cups of shredded lettuce on the second layer on the line are 51F, 61F and 63F - the row lower into the pan are at a proper temp - they will only go one layer to correct.
09/04/2014
Routine
No violation noted during this evaluation.
03/31/2014
Routine
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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