Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours Observation:Gravy made for tomorrow was 101 deg F and gravy served this morning was 90 deg F.
08/26/2014
Routine
Frozen PHF/TCS foods are properly slacked and thawed Thaw bagged eggs submerged in cold running water instead of cold standing water. Corrected at time of inspection
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