| 16,17,18 cooking, reheating, cooling |
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0 |
| 16,17,18 18 Cooling time and temperature |
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| 16,17,18 0080-04-09-.03(5)(a)4(i) Cooling must occur within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. |
out |
Observed pan of cooked, pulled chicken in cooler out of temperature - probed with calibrated thermometer at 55F, should be 41 or below. (chicken was cooked yesterday, left in large pan to cool). |
Discussed proper cooling methods with manager and cook. The manager had printed cooling paperwork from website in Spanish prior to visit. |
Priority (P) |
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| 19,20 safe temperature holding |
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| 19,20 20 Cold holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
out |
Observed pan of cooked, pulled chicken in cooler out of temperature - probed with calibrated thermometer at 55F, should be 41 or below. (chicken was cooked yesterday, left in large pan to cool). |
Out of temperature chicken was removed for disposal during inspection. |
Priority (P) |
0 |
| 51,52 Facilities |
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| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
One sliding door on storage chest freezer was in poor repair. |
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Core (C) |
0 |