Critical: TCS foods were not being held at the proper temperature. Door to refrigerator was left open over night causing food temps to be at 56-60F. Chicken Salad and Tuna Sald was discarded. To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above, or at 41°F or less.
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