|
20
|
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 diced tomatoes in flip top cooler holding at 49F. Observed cooked shrimp in reach in cooler holding at 91F. PIC stated that tomatoes and shrimp were prepared 40 minutes prior to inspection and placed directly in flip top and reach in coolers for transport. This MFU is prohibited from cooling prepared foods. Installed refrigeration shall be reserved to maintain temperatures as specified in Chapter 3 of the NC Food Code. Cooling of prepared foods must only take placed at commissary. CDI - MFUs hours of operation are less than 4 hours. Diced tomatoes and shrimp were placed on TPHC and must be discarded at the end of service. -1.5 points- |