3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Observed cooked potatoes in temperature danger zone (115 degrees) at room temperature. TCS foods cooled improperly may cause bacteria growth that can cause illness. Food that is potentially hazardous shall be cooled with approved methods. 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.