|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed noodles in container on the prep table at 97F, PIC stated they are taken out during the lunch rush. Observed several TCS foods in the prep top cooler above 41F (sprouts, cut tomatoes, cooked chicken, cut cabbage. Unit was temped at 40F. Observed that the containers on the top of the prep unit were not proper set into place therefore allowing air to escape the unit and the warm air to entire into the air gaps; a few products were above the load line of the containers. Explained to the PIC to keep TCS products below the load line and to ensure that Any TCS products prepped in the AM shall be properly cooled down to 41F and then place into the unit as the unit is not designed to cool but to maintain 41F and below. CDI- PIC placed TCS products in the walk in cooler to rapidly cool back down to 41F or below. Failure to comply may result in further compliance action: Risk control plan for cold holding. -REPEAT- |