| 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(ii) Cooling must occur within four hours to 41°F or less from ambient temperature |
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Observed 4 serving pans (approximately 40lbs) of cooked and seasoned chicken breast that was cooked previous day and stored in walk in cooler overnight had internal temperature ranging from 57F to 59F using TDA thermometer. Breasts were checked in 3 of 4 pans and found to be above 41F. Product was not properly cooled. |
Store Manager Jason Johnson voluntarily discarded all 4 pans of chicken due to temperature checks observed. |
Priority (P) |
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| 44,45 Utensils and equipment |
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| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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| 44,45 0080-04-09-.04(5)(a)4 Warewashing equipment shall be cleaned before use, to prevent recontamination, and at least every 24 hours if used. |
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Automatic dishwasher has heavy buildup present around spray heads and side walls. Deli 3 bay sink has heavy buildup on faucets base and handles. |
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Core (C) |
1 |
| 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 |
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Deli sink near cook station has cold water valve that is leaking and not operating properly. |
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Core (C) |
0 |