|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety 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 . Observed both containers of white rice in the hot box at 116F-123F. Per cook, rice was just placed in there less than 30 mins ago. CDI: rice was reheated to 186F before end of inspection. Observed a container of cooked pork chops sitting out on top of the chicken flip top across the fryers. Per cook, facility had just started doing it to lessen the wait time of cooking pork chops from raw. The cook also stated pork chops were just done cooking and placed there less than an hour ago. CDI: pork chops were dropped and reheated to over 165F and EHS emailed PIC Shawn a copy of the TPHC template.
REPEAT VIOLATION -3- |