Cold Hold (41 F/45F) "Hold cold held perishable foods at an internal temperature <41*F to prevent bacterial growth and food illness. Observed high protein foods in a line drawer cooler at the cook's line >41*F for less than 4 hours. Removed all the high protein foods out of the drawer cooler and lowered the ambient temperature. It was observed that the air temperature lowered from 46*F to 42*F within an hour, and the cooler was not red tagged since it was observed to be in condition for safe cold holding of foods. "
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