Cold Hold (41 F/45F) "All potentially hazardous foods must be 41F or below to prevent food borne illness. Observed beef in cooler at 54F, observed milk in cooler at 50F, observed reach in cooler not cooling below 50F. LogTag results in notes show cooler is not functioning properly and is red tagged as a result. Employee moved all food products to another working cooler. COS"
Approved Systems (HACCP Plans/Time as Public Health Control) See Below
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