|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Chilled rotisserie chicken in grab and go as well as multiple food items on rack in prep area observed cold holding above 41F (see chart above). CDI. Food items discarded. Repeat violation. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 Rotisserie chicken observed cooling in covered container below 135F. CDI. PIC placed chicken on racks in WIC to actively cool. Repeat violation. |