|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed cut lettuce stored in pan resting atop other pans in sandwich making station. Lettuce measured up to 57F. PIC explained that employee was making about 20 sandwiches at a time and had left lettuce stored there to help expedite process. We discussed the best practice of keeping the lettuce inside a cooler while employee was wrapping and labeling the first batch of sandwiches. CDI - we went ahead and checked the cooling rate of sandwiches made with this lettuce and found that they met the cooling rate rules (although not by much) when the blast chiller was used. We went on to discuss the upcoming change of the NC Food Code which will require cold holding at 41F or below. |