|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P
Observed chicken wings and sausage links in blast chiller cooling at a rate too slow to meet cooling parameters. See violation #33 and temp chart for details. CDI: PIC voluntarily discarded product. |
|
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 ribs being held below 135F in display hot case. PIC stated product prepared between 9am-9:15am. CDI: Food employee reheated product (186F). |
|
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 roasted chicken salad and eggplant parmesan being held above 41F in customer self service case. Chicken salad prepared 06/09/25 and eggplant parm prepared 06/07/25. Other TCS items in case at or below 41F. CDI: PIC voluntarily discarded product. REPEAT VIOLATION.
**CONTINUED NON-COMPLIANCE CAN RESULT IN RISK CONTROL PLAN AND POSSIBLE PERMIT ACTION AT NEXT INSPECTION** |
|
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 chicken wings and sausage links cooling in tightly wrapped plastic in blast chiller. Food employee never turned equipment on to chill product. CDI: PIC voluntarily discarded product. |