|
22
|
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 8-piece chicken thighs being held above 41F in customer self-service case. Product prepared 11/30/22. PIC stated product cooked, hot held, cooled and cold converted, then put in case. Cooling process involves placing into plastic trays uncovered on speed rack. EHS recommended using every other shelf for better ventilation. CDI: PIC voluntarily discarded product. REPEAT VIOLATION.
**CONTINUED NON-COMPLIANCE CAN RESULT IN RISK CONTROL PLAN AND PERMIT ACTION AT NEXT INSPECTION. |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few dishes wet stacked on clean dish shelves. |