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PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED SIRLOIN STEAK AT IMPROPER HOT HOLDING TEMPERATURE RANGING FROM 120-126F ON HOT HOLDING TABLE. ALSO OBSERVED 2 PIECES OF COOKED CHICKEN BREAST AT HOT HOLDING TABLE WITH AN INTERNAL TEMPERATURE OF 122F AND 3 PIECES OF COOKED ORANGE CHICKEN WITH AN INTERNAL TEMPERATURE OF 131F. FOOD DISCARDED VOLUNTARILY. FOOD WEIGHING APPROXIMATELY 5 LBS COST $15.00. TIME TEMPERATURE CONTROL FOR SAFETY FOODS MUST BE HELD AT 135F OR ABOVE. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.