|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed sliced watermelon, sliced cantaloupe, and a sliced honeydew in a fruit salad above 41F in the grab and go that was not underneath the shelving while the sliced TCS fruit was under 41F underneath the shelving for the prepared fruit (see temp chart). Per PIC, that fruit closest towards the front that was not underneath the shelving had been there overnight. CDI-PIC voluntarily discarded items and EHS spoke with PIC about clearing front row of cut melons overnight that is not underneath the shelving. Repeat.
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 . |