|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
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 lettuce cooling at a rate too slow to meet cooling parameters. See temperature chart and violation #33 for details. CDI: Education provided and PIC vented product (lettuce to 42F within 12 minutes). |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed roasted chicken being held above 41F in deli case. Product prepared 03/03/25. Facility does not maintain temperature logs. CDI: PIC voluntarily discarded product. |
|
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 lettuce cooling in covered metal insert pans. PIC stated product placed into WIC between 10am-11am. CDI: Education provided and product vented for rapid cooling (product to 42F within 12 minutes). |