|
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 numerous TCS foods stored in front fliptop and cold drawers above 41F. See temp chart.
CDI- EHS verified when items very last at 41F (8:00am) and allows rapid cooling of foods in downstairs and primary kitchen RIC. Establishment temporarily ceased food service to cool foods and set up of TPHC. (-1.5)
TPHC form here: https://mecknc.widen.net/s/pvtc855zds/tphc-template-english
For 6 hour TPHC, foods must not exceed 70F.
1. Verify cold foods begin at 41F or below
2. Label items with the discard time (4 hours if foods exceed 70F, 6 hours if not)
3. At end of 4 or 6 hour window, discard any remaining. Do not cool or otherwise save foods. |