VI / Time/Temperature Controlled Safety Food
Observed foods in the prep cooler across from the grill were holding 43 to 46 F at the time of inspection. All TCS foods must be held at 41 F or below to prevent temperature abuse. The sliced tomatoes holding 46 had been prepped roughly 3 hours prior to inspection. During the inspection these were quickly cooled with ice. Ensure all foods prepared from ambient temperature are properly cooled to 41 F within 4 hours.