VI / Time/Temperature Controlled Safety Food
There was an individual premade salad on Line 1 that had TCS items above 41 degrees F (45 degrees F cheese/50 degrees egg). The way the cold holding unit is designed, special trays are used to allow air to circulate from the botton of the tray upward. Therefore, it is important to only have food items displayed one layer deep. These individual salads are date marked, so if they are held at 41 degrees F or lower, then they can be used up to 7 days, with Day 1 being the date of preparation. PIC discarded salad.
Please inform food service workers not to stack salads, keep it only 1 layer deep.
VI / Time/Temperature Controlled Safety Food
Corrected During Inspection Shredded pork on line 1 and line 2 were below the required 135 degrees F for hot holding of TCS foods. The warmer units were all set to highest setting, but 2 of the 4 were not adequately keeping foods held at the right temperature.
Please investigate the reason for the lower than required temperatures. If necessary, use the steamers to keep TCS foods at the proper hot holding temp of 135 degrees F or higher. PIC put food items back in oven between serving lines.