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:
Regulatory Report
1 year ago • details
1 year ago •reported by user-pgwg6641 • details
Regulatory Report
1 year ago • details
1 year ago •reported by user-wbcr2251 • details
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