3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Both prep top coolers are holding foods above 41F at inspection. The burger cooler is holding burgers at 43F at 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. Completely cool prepared foods to 41F or lower before placing them into prep tops or other units designed for cold holding only. These units are not designed to lower temperature, only to maintain temperature.