|
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 pan of cooked turkey sausage and pan of cooked pork sausage stored inside the fliptop portion of make table 1 cold holding above 41F. All other TCS food items were at proper temps. Food employee stated that she had these two pans out during shift change after breakfast service.
CDI: PIC moved both pans into the freezer to rapidly cool down to 41F.
Observed pan of sliced provolone cheese stored inside the fliptop portion of make table 2 cold holding above 41F. Food employee stated she was refilling this cheese for lunch service. All other TCS food items were at proper temps.
CDI: PIC moved cheese into shallow pan and placed into WIC to rapidly cool down.
Observed various TCS food items stored inside other side of WIC (retail/beer side) cold holding above 41F. PIC stated they had received a large beer delivery today and doors were kept open for a while.
CDI: PIC moved TCS food items onto speedrack and moved into other entrance of WIC as ambient temp was colder here.
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 . |