3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Repeat TCS foods were not being held at the proper temperature. Items in prep coolers observed above 41 degrees. Keep lids closed on coolers as much as possible and decrease temperature to keep TCS foods at or below 41 degrees to limit the growth of microorganisms.
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.