| 16,17,18 cooking, reheating, cooling |
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| 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. |
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Two (2) pans of fried chicken prepared prior day and tightly wrapped in the deli walk in cooler observed to be at 45.4 F at time of inspection. |
Temperature findings were verified with the stores probe thermometer, chicken was voluntarily discarded during the inspection, proper cooling methods were discussed. |
Priority (P) |
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| 53 Ventilation, lighting, and designated areas used |
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| 53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored |
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Personal items observed to be stored over food in a reach in cooler in the deli at time of inspection. |
Personal items were relocated to a bottom shelf during the inspection. |
Core (C) |
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