3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical TCS foods were not being held at the proper temperature. Observed bologna in deli cooler at 50 degrees and milk in milk cooler at 43 degrees. Coolers must hold cold foods at 41 degrees or lower for proper cold holding of TCS foods.
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.