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:
5 months ago •reported by user-mrckc339 • details
5 months ago •reported by user-nmmjj972 • details
5 months ago •reported by user-xfygn726 • details
5 months ago •reported by user-myvc8717 • details
5 months ago •reported by user-zfhk8148 • details
5 months ago •reported by user-jfwd5624 • details
5 months ago • details
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