3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Corrected During Inspection Observed white rice of main service line holding at 117F. Rice was removed from the line to be reheated to 165F or above and replaced with fresh rice which temped at 152F. Please ensure that all TCS food itmes are held at the proper holding temperature in order to limit the growth of harmful organisms that can cause foodborne illness. Corrected during inspection.
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less.