Cold Holding Potentially Hazardous Foods (46.385(a)(2)-(a)(5))
--Chicken was held at 55 °F, in the prep unit, rather than 41°F or below as required. Prep unit is not operating correctly and facility is having a new unit delivered later today. All foods were surounded by ice, but it is not adequate for lowering the temperature of the food items. Facility has agreed to throw out all food items requiring refrigeration after 4 hour hold time in unit.
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