|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P
Observed pre-cooked burger placed in pan with liquid for HH before reheating to 135F. Observed burger placed in HH at 121-127F.
CDI - Burger were replaced with burgers at the proper temperature and burgers not at temperature were placed in the oven to complete the reheating process. |
|
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 chicken thighs (125F) hot holding below 135F.
CDI - Chicken thighs placed in oven to reheat.
EHS suggested that HH item be added as an item on TPHC procedures.
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 . |