|
22
|
3
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple tcs foods used for the salad bar above 41F stored in the RIC. PIC stated that these items were out on the counter during prepping for the salad bar, EHS advised to cool back down to 41F or below before putting into the RIC. Also observed yogurt parfait cups, cut watermelon, honey dew melon, and cantaloupe in the grab n go cases above 41F. PIC stated that most of these tcs foods and produce were prepped today. EHS advised to cool down to 41F or below before putting out on the floor. CDI PIC voluntarily discarded all these tcs foods because they had been out of temperature for more than 4 hours.
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 . |