|
18
|
1.50
|
Proper cooking time & temperatures |
No |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P
Observed grilled chicken partially cooked without approved procedures. CDI: Education provided, product voluntarily discarded due to par-cooking and incorrect cooling procedures. Facility to cook chicken in 1-step process going forward. |
|
20
|
0
|
Proper cooling time & 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 partially cooked chicken cooling in ambient air at a rate too slow to meet cooling parameters. Product prepared @10am. At 1pm, product between 84F-93F. CDI: Education provided and PIC voluntarily discarded product. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed various TCS foods being held above 41F in 5 out of 6 cold holding units in facility. Products with prep dates ranging from 09.16.24 to 09.18.24. Ambient temps of units ranging from 43F-55F. AC unit in facility properly functioning. Facility does not maintain cold holding logs- EHS provided log template via email. PIC contacted maintenance during inspection. Facility voluntarily closed. PIC voluntarily discarded product. EHS will make verification visit within 3 days to verify all cold holding units properly maintaining TCS foods at or below 41F. VERIFICATION REQUIRED.
FACILITY MUST CONTACT EHS FOR APPROVAL TO RE-OPEN PRIOR TO RESUMING FOOD PREP AND SALES. CONTACT EHS(MIRIAM) @ 704-371-1589. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
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 partially cooked chicken cooling in ambient air. Facility to utilize blast chiller for more rapid cooling. CDI: Education provided and PIC voluntarily discarded product. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed 5 out of 6 cold holding units unable to maintain TCS foods at correct temperature. |