|
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. Observed chicken wings cooled overnight temping 45F in customer grab and go station. CDI, wings were placed in walk in freezer to rapidy chill, temperature of wings reached 38F within 20 minutes. |
|
20
|
0
|
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 foods cold holding above 41F, refer to temperature chart above. CDI, per State Memo no points taken as this is the facilities first inspection 2019. EHS educated PIC on new cold holding rule and the facility now understands the cold holding expectations. |