Reason for Closure: Food not cooled by an approved method whereby the internal product temperature is reduced from 140 ºF to 70 °F or less within 2 hours, and from 70 º F to 41 ºF or less within 4 additional hours.
Hot food…
Updated:
7 years ago •reported by user-chvty439 • details
7 years ago •reported by user-qctvx661 • details
7 years ago •reported by user-wfqq8252 • details
7 years ago •reported by user-wxkh3418 • details
7 years ago •reported by user-qygf1844 • details
7 years ago •reported by user-yyzrz642 • details
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