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
9 months ago • details
9 months ago •reported by user-hfcvr989 • details
Recall notice
9 months ago •source fda.gov • details
9 months ago •reported by user-xwwyq813 • details
Recall notice
9 months ago •source fda.gov • details
9 months ago •reported by user-zydb3233 • details
9 months ago •reported by user-tmycg859 • details
9 months ago •reported by user-wtgvv394 • details
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