FUDO

Proper cold holding temperatures — Inspector Note: Observed multiple Time/Temperature Controlled for Safety (TCS) foods cold holding at temperatures above 41F - see temperature log for specific foods and the coolers they were located in. CA: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. COS: PIC in charge discarded some of the TCS foods - temperature log indicates which were discarded. TCS foods that had been in the cooler less than 4 hours were moved to the freezer to rapidly cooler. Advised PIC to have the Middle and Right Prep Coolers serviced and not to hold TCS foods in the until they are holding below 41F (ideally ~36F to ~38F).