|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed hot holding in compliance with exception to buffalo and teriyaki wings at hot bar. CDI - Food commercially re-heated > 135 F. -0-
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. |
|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P - Observed various TCS foods cold holding > 41 F inside of deli display and grab & go units. Refer to temperature chart. Foods inside of the grab & go had been held in unit > 4 hours, other foods at deli were prepared 20 minutes prior to inspection. CDI - Grab & go items volutarily discarded by PIC, remaining products transferred to walk-in cooler and freezer where they began to decrease in temperature after 30 minutes. -3-
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. |