APR 20
2026
PASS W/ CONDITIONS 3 violations 3 CRITICAL
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 or
Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
Hot TCS food item not held at or above 140 °F.