|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
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 .
Observed salsa cups at 62F, PIC said they use non TCS items
Green-raw jalapeños, garlic, onion (No cooking process, no oil)
Red-Rehydrated peppers, onions, garlic (No cooking, no oil)-However due to the peppers being rehydrated the red salsa is TCS and needs to be kept cold. CDI-PIC moved salsa cups to their stand up freezer since they made less than 1 hr ago.
No points taken since this is their first violation in a long time |