|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed portioned container of potato salad, shredded cabbage, Katsu sauce, kimchi sauce, and marinated raw tenderloins and breast that was holding above 41F. Sandwich prep has an ambient air of 44F with prepared items. CDI items discarded and facility will get items from the kitchen to restock and use 6 hour hold time until unit repaired. Provided TPHC form and filled out for use. Verification required for units. Repeat.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |