|
20
|
0
|
Proper cooling time & 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 chicken being cooled in walk-in cooler not cooling quickly enough to meet cooling parameters. See temp chart and violation #33 for details. CDI: Education provided and product moved to walk-in freezer for rapid cooling (<41F). |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 8 pc baked chicken being held below 135F at customer self-service case. CDI: PIC voluntarily discarded product. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various Boar's Head cheese being held above 41F in Boar's Head (BH) case. Product prepared between 7am-8am. Ambient thermometer on unit reading 47F. Other TCS foods within temperature. CDI: Education provided, PIC pulled product and placed work order. |
|
33
|
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 being cooled in covered plastic containers in walk-in cooler. CDI: Education provided and product moved to walk-in freezer for rapid cooling (<41F). |