Improper Holding Temperatures of PHF
Potentially hazardous foods were measured at the following temperatures:
cooked potato (48F), mango salsa (48F)- prep cooler
Maintain the temperatures of potentially hazardous foods at or below 41 degrees Fahrenheit or at or above 135 degrees
Repair/Adjust the refrigeration unit (s) so that the potentially hazardous foods are maintained at or below 41F.