|
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 2 metal container of beef tacos hot holding at 74-88F as well as 2 trays of beef crumbles hot holding below 135F (refer to temperature chart). CDI-Beef tacos were placed on TPHC considering items were prepared at 10:30am and lunch ends at 12:30pm. Trays of beef crumbles were reheated to 165F.
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 . |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed nacho cheese sauce prepped in containers and cold holding on a rolling cart at 74F. PIC stated cheese sauce gets heated and is intended to be served cold. Per serving instructions that facility is referring to the instructions state to heat cheese sauce then allow to cool and hold at 4oF or below in the serving line. CDI-PIC placed items in reach in cooler to quickly chill items below 70F and then placed items on TPHC considering items were prepared at 10:30am and lunch ends at 12:30pm.
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 . |