|
22
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed sauces in togo prep holding above 41F during inspection. Sauces were stocked above air curtain. Sauces were only in unit for about an hour, and were placed in WIC to cool back down. Observed harissa sauce and red pepper hummus in sauce prep holding above 41F during inspection. See temperature chart. Vents in unit are angled away from these three items, now allowing them to get proper air flow. Maintenance contacted during inspection to brainstorm solution. Items placed on time temporarily. 72 hour VR required.
Repeat. 1.5 pts.
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 . |