|
18
|
3
|
Proper cooling time and temperatures |
No |
Yes
|
Yes |
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 several insert pans of sliced lettuce and tomato that did not meet cooling parameters. Products stored in walk-in cooler, make table, and sandwich topping unit. EHS spoke with Jersey Mike's food safety officer and discussed implementation of cooling logs- EHS provided copy of cooling log. EHS provided education and product voluntarily discarded. EHS will return within 10 days to verify cooling has been improved. REPEAT VIOLATION. VERIFICATION REQUIRED.
**Continued non-compliance will result in Risk Control Plan and possible permit action.** |
|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced American cheese being held above 41F in make table. Food employee stated product placed into unti @1pm. Product stored in shallow pan. CDI: Education provided, product moved to freezer for rapid cooling, and PIC provided new container of cheese in deep pan. Observed various TCS meats and cheeses being held above 41F in deli meat case. Food employee stated products placed into unit @1pm. EHS provided education, PIC adjusted temperature on unit and all products reached 41F or below. EHS will return within 10 days to verify facility corrected cold holding issues. REPEAT VIOLATION. VERIFICATION REQUIRED.
**Failure to correct cold holding before verification visit will result in Risk Control Plan.** |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
Yes |
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 several insert pans of sliced lettuce and tomato inside walk-in cooler, sandwich topping station, and make table that did not meet cooling parameters. PIC stated product prepared @10am and @3pm product was still above 41F. See violation #18 for more details. EHS provided education and product voluntarily discarded. EHS will return within 10 days to verify cooling methods have been modified to ensure proper cooling. REPEAT VIOLATION. VERIFICATION REQUIRED. |