|
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 Cream sauce in hot holding measured 118F. TCS foods in hot holding shall measure at least 135F. CDI - Cream sauce reheated to above 165F.
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
|
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 Bruschetta, eggplant and tomato measured 45-51F in salad cooler. Mozzarella, sausage, pepperoni, and pizza sauce measured 45-50F in pizza unit. TCS foods in cold holding shall measure 41F or less. PIC stated that items were put in unit an hour ago, and unit is holding below 41F. Ensure staff don’t leave out TCS foods when they transfer them between coolers. CDI - PIC moved all TCS foods to walk-in cooler.
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 . |