|
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 cold packed rotisserie chickens (total 10); 8 piece fried chicken (3 total) all above 41F, unit ambient air from the bottom vents were at 44F and top vents were at 39F. PIC has contact refrigeration to repair. Verification visit required to ensure compliance. ALL chicken was voluntarily discarded. REPEAT
Observed sliced roast beef temped at 42F, unit temped at 39F. Deli manager stated these were prepped this morning. CDI - Allowed to be placed in the walk in cooler to rapidly cool to 41F and below. |