|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed pan full of glazed salmon fillets hot holding at the hot holding well 3 below 135F.
CDI: PIC voluntarily discarded salmon.
Observed pan of brown rice hot holding inside the hotbox below 135F.
CDI: PIC voluntarily discarded brown rice.
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 . |