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:
7 months ago •reported by user-zydb3233 • details
7 months ago •reported by user-nybz5291 • details
7 months ago •reported by user-kfyjn174 • details
7 months ago •reported by user-rfxb1556 • details
7 months ago •reported by user-bnqv6148 • details
7 months ago •reported by user-xjwrb887 • details
7 months ago •reported by user-ryyfn139 • details
7 months ago •reported by user-rmxw4813 • details
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