|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Spicy shrimp in reach in cooler recorded at 42F. CDI - Discarded.
Multiple packaged sushi rolls in display cooler recorded above 41 (see chart). PIC cooling log showed he prepped products and cooled them to 39 before placing in cooler. Ambient cooler temp. Recorded 40F. CDI - Cooled down in WIF. 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 . |