|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS milk and plant milk items holding over 41F. CDI Items placed on temporary TPHC, form provided for PIC and EHS discussed benefit of using TPHC for in use milks and plant milks during rush periods of time. TCS items can go from temperature control to time but cannot go from being held on time to being held on temperature for safety. If facility chooses to use TPHC during rushes, placed opened items on time by placing a time stamp of when container opened/rush started. When rush stops, finish out ALL containers on TPHC and discard after 4 hours. Any further opened items after rush subsides can be held cold, 41F and below. If items cannot maintain 41F and below at all times, TPHC may be used at all times. Again, once a TCS item is opened and TPHC is used, time stamp must be placed on item and item, if there is any remaining after 4 hours, must be discarded, regardless of temperature.
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 . |