|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety 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 .
Salmon, tuna, scallops, cod recorded above 41F. CDI- Placed on TPHC. Facility will have unit looked at in the meantime utilize TPHC or ice to maintain temps.
Steaks at customer service area recorded at 49F. CDI- Discarded, assure food is cooled down after prep.
VR for unit |