Cold Hold (41 F/45F) "Hold cold held perishable foods <41*F, and observed foods in cooler at cook station >41*F and discarded in trash, and red tagged cooler inadequately cooling."
Rapid Reheating (165F in 2 hrs.) "Reheat precooked foods >165*F that are held hot, and observed pasta casserole undercooked and reheated >165*F"
Thermometers Provided/Accurate/Properly Calibrated (2C) Provide a thermometer in reach in cooler at cook station.
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