|
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 cut lettuce and pasta salad on line at 45F. CDI- PIC stated that foods are kept on the line for around 2 hours for each service and then any leftovers are discarded at the end of each service. EHS recommended putting foods on TPHC and discussed how TPHC works with PIC. EHS emailed PIC the TPHC template to fill out and educated on keeping the form handy and time stamps. Food was discarded as lunch service was about over.
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 . |