|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed slaw in lowboy cooler and cut cherry tomatoes on main line being cold held at 50F. PIC states that foods were prepared less than an hour ago. EHS advised PIC to cool foods to 41F before placing them into cold holding units. CDI foods were placed in reach in cooler and quickly cooled to 41F. -1.5 Points
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |