Cold Hold (41 F/45F) Potentially hazardous food must be held at 41F or lower to prevent foodborne illness. Observed the walk-in cooler holding milk with an internal temperature of 49.6 degrees F The unit thermometer was reading 48F for 30 minutes. Even if the unit is cycling thru defrost the unit must be serviced for shorter defrost cycles and the milk product should not increase to near 50 degrees. Log tag was used to monitor the temperature over time after the unit started cooling down (temperatures are in the notes) Unit and product cooled down to proper temperature to correct.
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