|
20
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed several TCS foods in grab n go sections which were measuring above 41F. Examples: Southwest chicken salad, sliced deli turkey, sliced deli ham, cut wedges of brie cheese, cut lettuces in salad bar. Stated intent of facility was to display foods at 41F or below. All sent back to blast chiller to chill quickly. Other TCS foods in same cases did measure at or below 41F. VR - verification required. |
|
21
|
3
|
Proper date marking and disposition |
No |
Yes
|
Yes |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed Chaumes cheese and TFM Brie cheese dated for 8/15/19 and 8/12/19 respectively. For today, all dates shortened to 7 days from cutting. VR - verification required. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 widespread failure to properly chill TCS foods before placing them into cold holding. Examples are listed in temperature chart. CDI - all such items were removed from cases and sent to walk in cooler, walk in freezer, or blast chiller to properly cool before being replaced into cases. Will be visiting store tomorrow morning to observe setting up in deli area and to offer coaching where needed. |