|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed several varieties of chicken wings holding below 135F. CDI-product voluntarily disarded. |
|
31
|
1
|
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, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed cooling method issues in facility. Observed chicken in walkin cooler cooling down with lid tightly sealed. Advised PIC to cool chicken on sheet pans uncovered until chicken reaches 45F or below in the 6 hour time frame alloted and then box it for consumer self service.
REPEAT |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
Yes |
4-501.11 Maintain equipment in good repair. Observed heating element not working on hot holding unit. -a service order has been placed for repairs.
VERIFICATION REQUIRED. |