|
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 the sushi rice prepared at opening today was 109f in rice warmer. CDI - PIC reheated the rice above 165F. Recommend using time as a public health control for the sushi rice. The process of adding vinegar cools the rice and temperatures above 135F is not maintain. Provided the PIC TPHC form to complete before using the time procedure.
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 . |