|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed cooked ribs being reheat in the hot holding unit. Employee stated that the ribs were placed in the unit at 9:30 am for reheating. The reheating will be in 135 F according to employee. I asked if items were cooked on the premises. He stated that they were. Education was given to reheat to 165 F. Hot holding temperature will be 135 F and above. CDI- Ribs were placed in oven to reheat to above 165 F. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed containers of spring mix and “yammy eggs that were stored in prep cooler overnight above 41 F. Yammy eggs were also stacked above the rim of the container during storage. CDI- PIC voluntarily denatured and discarded items into trash.
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 . |