|
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 all batches of pork bbq that was at 120-137F. CDI pork taken back to commissary from event to be reheated. PIC stated they pulled pork from the smoker at 2pm and shredded it then placed it in the hot box. Suggest the facility check then reheat the bbq prior to holding.
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 . |