#21 · -3 demerits · Proper hot holding temperatures
RepeatCorrected during inspection
3-501.16 (A) (1) Time / Temperature Control for Safety (TCS) Food, Hot and Cold Holding (Priority); Two briskets were holding 125-130F in the hot box. Other foods in this unit were holding above 135F. TCS foods must be held 135F or above. CDI-Cold brisket was voluntarily discarded. Unit was adjusted higher to maintain heat from frequent opening of door.