|
18
|
1.50
|
Proper cooling time and 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 45F. -P: Observed chicken tenders on table top in preparation for packing as a take-out order. Chicken tenders were in temperature ranging from 52 F to 68 F. Tenders had been in blast chiller but had been removed for packing. Customer was on the way to pick up order. CDI - Tenders placed back in to blast chiller and brought down to 45 F before packing. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Found one rotisserie chicken in holding with no TPHC label at 127 F. Discarded voluntarily. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Observed opened chubs of deli meats wrapped and in case at temperatures above 48 F. See temperature chart above. Deli manager had associate take temperatures of all deli meats in case and more chubs were voluntarily discarded for being above 45 F. Found one wedge salad at salad bar 47 F. All food found above 45 F voluntarily discarded. |