|
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 mashed potatoes and creamed corn on hot shelf below 135F. Items reheated quickly before placing back onto hot shelf. EHS did not observed commercial reheating procedures for these TCS hot sides but lower temperatures possibly due to improper reheat temps. Ensure TCS foods reheated from commercial packaging are brought to 135F before hot hold.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 . |
|
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 cooked shrimp in grab n go above 41F due to overfilling/over stacking product in case. CDI-PIC discussed cold storage with employees and cooled shrimp. PIC rearranged rest of product for proper air circulation in unit.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 . |