HIMALAYAN KITCHEN

Observed curry dish on top of stove on shelf measuring 113 degrees F. Ensure all potentially hazardous foods are cold held at 41 degrees F or below or hot held at 135 degrees F or above. Person in charge stated that the food item will be discarded after 4 hours. PIC instructed to label with the time and discard time on curry. Label placed on item. Going forward use hot or cold holding.

Code CHSC 113996