3-501.16 (A)(2) and (B); Priority; Large cooler in back area holding items at 40-43F during inspections. All potentially hazardous foods being cold held should be at 41F or below. PIC stated had been in and out of unit a lot for prep which could have caused the rise in temperature in some of the items. Keep cooler closed as often as possible. Make adjustments as needed so can keep up even during busy times. CDI education
