Alley Wings & More, LLC Base

Observed several time/temperature control for safety foods in prep and storage areas cold holding at temperatures above 41*F (see temp log). 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. COS: Person in charge discarded food items. Person in charge was advised to purchase shelf thermometers and probe thermometers to monitor food temperatures.