|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - REPEAT - Observed raw cod and raw salmon holding above 41F in grab-n-go unit in front of seafood display. Unit was in defrost during observations. - CDI - PIC moved items to walk-in cooler to quickly cool. EHS strongly recommends monitoring items more closely during defrost cycles. Defrost cycles may need to be shortened in duration and increased in frequency to prevent temperature fluctuations of the TCS products. All other items in unit observed within temperature. *NOTE: No point escalation due to previous issue being corrected. Full points will be taken at next inspection if cold holding violations occur.
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 . |