|
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 ribs being held above 41F in customer self-service cases. Product prepared 07/31/23 and 08/01/23. EHS discussed possibility of cooling issue- facility utilizing cold holding units for cooling. CDI: PIC voluntarily discarded product. REPEAT VIOLATION. |
|
33
|
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 Observed various packages of Boar's Head cheese and meats being cooled using Boar's Head(BH) case. Product prepared between 8am-9am. CDI: PIC moved product to walk-in freezer for rapid cooling (<41F). REPEAT VIOLATION. |