|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed sausage on top of microwave oven at 98F at arrival.
CDI - Sausage was voluntarily discarded.
EHS suggests that if that is the preferred holding method, sausage can be placed on 4 hour TPHC and discarded after.
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
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded cheese, Pooled eggs, provolone, pasteurized eggs above 41F inside standing RIC. Ambient temperature in RIC 43F.
Observed mozzarella cheese inside the prep unit above 41F.
CDI - Cheese was voluntarily discarded.
3 day verification required.
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 . |