|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P -Observed two pans of diced chicken, one pan of diced adobo chicken, and three pans of black beans below 135F in hot holding cabinet (see temperature chart). Per PIC, SOP’s for black beans state to add water to the top of the cooked black beans (lukewarm, not boiling water). Additionally, chicken is prepped/diced after cooking is finished, then placed in the hot cabinet. To prevent future hot holding violations, EHS recommends having only one or two pans of chicken out for dicing at a time, and storing the rest of the pans in the hot cabinet until needed for immediate prep. Alternative solution is to place chicken back on the grill after dicing it, and before placing it in the hot cabinet. -CDI- PIC reheated chicken on grill to over 165F within 10 minutes. PIC voluntarily discarded the beans.
-REPEAT-
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 . |