|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several products holding above 41F in cold holding grab and go area, see temperature chart. Through discussion with PIC, products had been sitting there overnight and had been cooled in walk in after being placed on the hotbar during the weekend. Cooling process is to put wings into containers, put containers in walk in, (uncovered) and drop below 41F before packaging. Cold holding shelf had 2 layers of packaged wing products, top layer was holding around 45-50F while the bottom layer maintained 41F or below temperatures. Ambient temperature of cold holding case was 38F. CDI- 2 rotisserie chickens and approximately 25 packages of wings, boneless wings and chicken tenders were voluntarily discarded during inspection. EHS discussed not stacking with multiple layers to ensure product stays at 41F or below. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed condenser leaking water into a black plastic catch basin underneath the display case. Deli meats and cheeses are stored in reach in unit, no evidence of contamination. PIC stated they are aware of the issue, will have repaired soon. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed condenser leaking inside cold holding display case. PIC was aware of the issue, will have serviced as soon as possible. |