229.164 (o) (6) (B) (ii). Less than or equal to 41 degrees Fahrenheit. Time and temperature control foods must be maintained at or below 41 degrees F. Ice down the items in the prep unit to bring rapidly to 41 or less. Another method is to document when the food item is removed from temperature control and discard after 4 hours.
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229.164 (o) (6) (B) (ii). 41 degrees Fahrenheit or less. Potentially Hazardous Foods must be maintained at or below 41 degrees Fahrenheit. Items in walk-in cooler were at or around 45 degrees Fahrenheit, Ambient temperature was 50 degrees Fahrenheit. Measured Ambient after keeping cooler closed for 30 minutes. Temperature had dropped to 46 degrees Fahrenheit. Have walk-in serviced to maintain food at on below 41 degrees. Get food in walk-in cooled to 41 quickly.
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