|
18
|
0
|
Proper cooling time and 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 2 wrapped sandwiches in a customer grab-and-go case at 47-48F at 4:00PM. These sandwiches were made around 8:00AM. CDI- products were discarded. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried chicken and a chicken sandwich hot holding below 135F in hot area underneath hot case. CDI- products were discarded. No point escalation as improvements have been made to hot holding since previous inspection. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed deli meat walk in cooler cold holding TCS foods above 41F (see chart). Verification required. PIC contacted repair technician during inspection. |
|
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 mashed potatoes cool from 110F at 3:25PM down to 85F at 4:25PM in the walk in cooler. Observed chicken strip trays at ~100F cooling in customer cold grab-and-go island cooler, and deli sandwiches at ~50F cooling while tightly wrapped in customer grab-and-go island cooler. CDI- mashed potatoes transferred to walk in freezer, grab and go island cooler items were transferred to the walk in cooler for cooling. |
|
47
|
1
|
Non-food-contact surfaces clean |
No |
Yes
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on the inside of the deli meat case, on clean equipment storage shelving, and on the fan coverings in the walk in poultry cooler. |