Cold Hold (41 F/45F) "Hold cold potentially hazardous foods at least 41*F and below. Observed tomato, guacamole, and cheese held at 49*F at the top section of the prep cooler at the serving line. Foods were held <1 hour (food is held on the line for 20 minutes and then rotated out). Thermometer inside read at 47*F. The temperature inside was adjusted."
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