Walk-in temperature is 55F. Discard all potentially hazardous food (cut melon, previously heated food, dairy products, etc) immediately. Do not use until refrigerator is at or below 41F for any potentially hazardous food. Refrigerator dropped down to 44F. Facility does not serve the food that is in the refrigerator to the students.
Comment:
Potentially hazardous foods shall be held at or below 41/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
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