|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed sweet potatoes, potatoes, and raw chicken in the stand up RIC closest to the cook line above 41F. Foods were from yesterday out 2 days ago. -CDI- Food was voluntarily discarded. Observed raw pork, RTE pork, and RTE chicken in stand up RIC closest to the bun prep area. -CDI- Foods were voluntarily discarded.
EHS notes both RICs ambient air temperature was 39F and lower depending on the location of the thermometer EHS placed inside.
Ensure cold holding at 41F or less.
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 . |