|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple items in prep top on right holding above 41F. PIC stated items are not held in prep top over night and are temped when placed in and before returning to WIC. PIC pulled prep top away from wall. Ambient was 38F. CDI All items had been in prep top less than 2 hours and were placed back into WIC to re cool rapidly. PIC will send temp sheets over next two week to confirm temperatures are holding 41F and below. 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 . |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed tuna thawed still sealed in ROP. CDI PIC removed tuna from ROP environment. |