|
18
|
0
|
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 41F. -P Observed chicken salad cooled overnight and did not meet 41F within allotted parameters. See violation #31 for more detail. Facility does not keep cooling logs. PIC stated process is to pull hot chicken from floor, shred chicken, mix with other ingredients, then cool in walk-in cooler. CDI: Education provided and product voluntarily discarded. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed dark meat(4pc/8pc), tenders, and boneless wings being held above 41F in customer self-service cases. Dark meat held in case overnight- facility does not keep cold holding logs of foods, just of unit temperature. Tenders and wings removed from walk-in cooler @8am. CDI: Education provided, dark meat voluntarily discarded, and tenders and wings moved back into cooler for rapid cooling. Observed various subs and sandwiches being held above 41F in round display on store floor. Products prepared 07/22/21 and 07/23/21. CDI: Education provided, subs from 07/22/21 voluntarily discarded, and subs from today placed back into walk-in cooler for rapid cooling. REPEAT VIOLATION. |
|
31
|
1
|
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 chicken salad cooled overnight in sealed plastic containers in customer self-service unit. CDI: Education provided and product voluntarily discarded. REPEAT VIOLATION. |