K07: Proper hot and cold holding temperaturesCriticalMeasured cheeseburger at 90F in hot holding unit inside kitchen and at 116F at front. Per PIC, burger patty was reheated to 165F at 10:30 AM, then assembled in buns and stored in hot holding unit.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] PIC increased the temperature for hot holding units and agreed to use TPHC (time as public health control) and will discard any leftovers within 4 hours from when it was taken out of temperature control at the end of lunch shift at 12:40 PM.