FIREHOUSE SUBS #1391

Observed several TCS foods that were held at the prep top unit and at the bottom of the unit that was holding above 41*F C/A Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P COS: Food was withing the 2 hour since it was placed in the unit and was allowed to be placed into the RIC in the main kitchen