Hot Hold (135F) "Hot hold potentially hazardous food at 135F or higher to prevent illness. Observed chicken pasty held at 115.7F and unit thermometer reading 118F. Food may be time monitored but this requires a written procedure on file and a time monitoring method in place for each food item to include the name of the food, the date, the time the item was placed out, and the time sold, served or discarded not to exceed 4 hours. Food was recently made and will be discarded within 4 hours. "
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