|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed raw salmon holding above 41F in grab-n-go case with ambient temperatures of 47F (see temperature chart). PIC moved items to WIC to quickly cool and placed work order for case. - CDI - Technician arrived while EHS present and fixed issue. Case was going into defrost mode 6 times a day for 45 minutes causing temperature fluctuations. Defrost cycles have been shorted. EHS observed ambient temperatures of 33F.
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 |