|
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 rotisserie "reclaim chicken" cooled on prep table from day before according to staff and at 48- 49 degrees F in covered container. CDI, chicken voluntarily discarded. Proper cooling methods discussed with PIC. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed reclaim chicken packaged this morning according to staff and held at 49 degrees F in display cooler. CDI, chicken voluntarily discarded by PIC. Ensure proper cooling methods / equipment used to cool foods. |
|
31
|
0.50
|
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 rotisserie chicken cooling in tightly covered container and packaged in display cases. CDI, foods voluntarily discarded by PIC. |