|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed tray of hamburgers in HH box measuring 124F-127. PIC stated that the hamburgers were reheated 45 mins prior and reached 155F. CDI: PIC reheated hamburgers to reach 165F.
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 . |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a few cups of watermelon in grab n go unit measuring 43F. Observed marinara sauce in RIC measuring 44F. PIC stated that the watermelon was pulled from the cooler 30 minutes prior and the marinara has not left refrigeration since yesterday. CDI: PIC voluntarily discarded marinara and took watermelon to WIC to quickly cool. EHS observed watermelon reach below 41F by end of inspection.
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 . |