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…
Updated:
4 weeks ago •reported by user-tbxh6584 • details
4 weeks ago •reported by user-fpwr5926 • details
4 weeks ago •reported by user-qbcc1823 • details
4 weeks ago •reported by user-zrnq2438 • details
4 weeks ago •reported by user-gmfv1737 • details
4 weeks ago •reported by user-bpjb1927 • details
4 weeks ago •reported by user-htpt7434 • details
4 weeks ago •reported by user-txkkt843 • details
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