6-1B – proper hot holding temperatures
511-6-1.04(6)(f) – time/temperature control for safety; hot holding (p)
Corrected during inspection?: Yes
Inspector Notes: Observed hot holding TCS (Temperature Controlled for Safety) foods below required temperature of 135°F or above. Holiday Inn does not use TPHC (Time as a Public Health Control). EH gave PIC procedures for using TPHC. COS: PIC discarded all of the food. See temperature log for said items.