|
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 chicken and onions holding below 135F in steam well (see temperature chart). Per PIC, items were cooked and placed in steam well less than 30 minutes prior. - CDI - PIC rapidly reheated items to above 165F on grill and returned to steam well to hot hold.
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 . |