229.164 (o) (6) (A) PHF>135. Potentially Hazardous Foods (PHF) must be kept in cold hold at or above 135 degrees Fahrenheit. Kolaches in the hot hold unit were at 110 degrees F. Rapid reheat Kolaches to 165 degrees F internal temperature. Adjust hot hold to keep items at 135 or better. Another option would to mark the time a batch is taken off temperature control and discard after 4 hours.
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