|
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 steak, hamburger, chicken kebabs, chicken wings, and chicken breasts in display at > 41F. PIC stated items had been placed in unit about 45 minutes prior to inspection. CDI - Items were moved to WIC to rapidly cool down.
Observed grab and go section of meat display (see above) containing packaged chicken wings, Cajun chicken breast, bacon wrapped peppers, and chicken cordon bleu at >41F. CDI - PIC stated items were there overnight. PIC temped all items in unit. Items above 41F were voluntarily discarded, items below 41F were moved to another cooler.
A VR will be conducted within 3 days top verify unit is holding food <41F. - 1.5 -
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 . |