|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety 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 herb roasted turkey breast and cooked polish sausage hot holding below 135F in front hot serving line. CDI - PIC reheated above 165F after determining food was placed into hot holding less than 2 hrs prior. -1.5- |
|
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 For more information please visit: http://meck.co/FoodSafety 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 cut lettuce, chopped boiled eggs, blue cheese and other salad toppings cold holding at 50-54F. CDI - PIC voluntarily discarded and placed salad bar on TPHC procedure. EHS reminded PIC to have written procedure and time stamps available when using TPHC. REPEAT -3- |