|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Pulled rotisserie chicken observed cooling overnight in large two door reach-in cooler above 41F. CDI. Discarded voluntarily by PIC. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Sliding door reach-in unit under sandwich station on bottom shelf contained multiple food items above 41F. Manager put in a work order immediately and will not use bottom portion of unit until repaired/functioning. All items on top shelf in same unit were observed at or below 41F. Food out of temperature was voluntarily discarded by PIC. Facility just came off risk control plan for cold holding due to multiple repeat violations. Risk control plan for cold holding may be required by next inspection if cold holding is repeated on next inspection. Repeat violation. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf A few food items observed cooling in tightly closed/wrapped containers. CDI. Active cooling items were vented and placed in walk-in cooler to cool. |