COSTCO WHOLESALE #143 - DELI

Observed boxes of single use food containers stored directly on the floor of the deli cold room. [CA] Food and food contact items shall be stored at least 6 inches above the floor to prevent contamination.

Measured chicken drum sticks at 76 F and ribs at 75 F within the turned off/ unplugged deli blast chiller. PIC stated that the ribs and chicken were removed from cooking 4 or more hours prior. [CA] Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Chicken and ribs voluntarily discarded.