PS KITCHEN → 27.04.2023

Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.

PS KITCHEN → 27.04.2023

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 less within 4 additional hours.

PS KITCHEN → 27.04.2023

Hot TCS food item not held at or above 140 °F.

PS KITCHEN → 27.04.2023

Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

PS KITCHEN → 27.04.2023

Evidence of mice or live mice in establishment's food or non-food areas.