|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P)
NO POINTS TAKEN
TCS Foods held cold shall be held cold at 41F degrees and below. roast and pork chops both temped 44F degrees in glass display but steaks temped 41F degrees. A meat delivery occurred prior to inspection and the meats had sat out before being placed in the cooler, the PIC also stated that the cooler is due to be serviced and that someone is coming this week. CDI- The meats were left in the display to cool down, PIC was instructed to keep an eye on the temperature of the case and keep the doors shut. |