|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed various raw TCS products holding above 41F in grab-n-go unit in front of seafood display (see temperature chart). PIC moved raw products to WIC to quickly cool and placed a work order for unit. - VR - Verification required within 3 days to ensure unit has been repaired.
Also observed raw tuna, raw scallops, and raw shrimp holding above 41F in seafood display due to being stacked too high and the product not being in direct contact with the ice. - CDI - PIC lessened product to ensure all product is in contact with ice.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |