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PROPER HOT HOLDING TEMPERATURES - Comments: 3-501.16(A:1) OBSERVED TC FOODS AT INADEQUATE HOT HOLDING TEMPERATURES LOCATED IN A HOT HOLDING UNIT IN THE FOOD PREP AREA; OBSERVED ABOUT 6 LBS OF COOKED SHRIMP AT 105F, ABOUT 9 LBS OF RUEBEN SANDWICHES AT 104F AND ABOUT 2 LBS OF COOKED POTATOES AT 119F. INSTRUCTED TO DISCARD AND DENATURE SADI TCS FOODS AND ALWAYS MAINTAIN ALL HOT-HOLDING TCS FOODS AT 135F OR ABOVE AT ALL TIMES. THE MANAGER DISCARDED SAID TCS FOODS DURING THE INSPECTION. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.