|
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 chicken wrap in front lowboy above 41F. All other TCS foods in the cooler were properly cold holding at or below 41F. Observed date mark sticker on wraps stating that they were prepped this morning, approximately 2 hours ago. -CDI- PIC moved wraps into WIC for rapid cooling. By end of inspection, EHS observed wraps at 41F.
-Observed pasteurized egg carton in cold drawer above 41F. Observed all other food in cold drawers properly cold holding at or below 41F. Observed ambient temperature of cold drawers at 35F. -PIC stated pasteurized egg is held on ice during breakfast service, and at 10:30am, the breakfast station is closed and the egg cartons are moved into the cold drawers. PIC stated the egg carton was likely left at room temperature during the breakfast closing procedures (less than 1 hour ago). -CDI- PIC moved egg carton to WIC for rapid cooling. By end of inspection, EHS observed egg carton at 41F.
-Ensure food is properly cooled down to 41F or below before placing in expo reach-in coolers, as these coolers are opened frequently and are not efficient at cooling foods. -Do not leave pasteurized eggs at room temperature for extended periods of time. Ensure food is placed immediately in cooler/cold drawers after removing it from ice to ensure it maintains cold holding temperature (41F or below).
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 . |