|
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 Observed sandwiches in customer grab and go that were above 41F. Sandwiches are left out in the grab and go overnight. Observed sliced turkey, ham, and cheeses in the customer grab and go that were above 41F. Sliced meats were placed into cooler around 10am in the morning of 03-18-2021 They were prepped on 03-17-2021. Meats that were above temperature were in the front of the case. Observed chicken wings in cold hold grab and go that were above 41F. CDI-sandwiches, wings and meats were voluntarily discarded. . REPEAT |
|
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 Observed sandwiches being prepped by employees and were being bagged and wrapped before being placed into the WIC. Sandwiches were unwrapped and the bag was left open while cooling in the WIC. |