|
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 all TCS foods in prep top above 41F (roasted red peppers, egg patties, sausage patties, spinach, arugula, salsa, bean sprouts, cheddar, chevre). Observed vegan sausage in prep unit lowboy at 44F. All other foods in lower portion of prep unit were at or below 41F. PIC stated prep top has been open frequently during breakfast rush.
-CDI- PIC checked and recorded all temperatures in prep top at 6:40am. Because it is still within 4 hours, PIC moved foods from prep top to freezer for rapid cooling. By end of inspection, EHS observed foods cooling at sufficient rates.
-CDI- Because the temperature of vegan sausage has not been checked in over 4 hours, PIC voluntarily discarded the vegan sausage.
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 . |