Reason for Closure:
After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F…
Actualizado:
hace 1 semana •reported by user-tbxh6584 • detalles
hace 2 semanas •reported by user-drdxd495 • detalles
hace 2 semanas •reported by user-jgqyj347 • detalles
Informe regulatorio
hace 2 semanas • detalles
hace 2 semanas •reported by user-dkvt4159 • detalles
hace 2 semanas •reported by user-fqhxm961 • detalles
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