K07: Proper hot and cold holding temperaturesCriticalIn the front prep area, cooked chicken measured at 64F in the 3 door under counter cooler. Per food employee, chicken was removed from temperature control less than two hours prior.
[CA] Potentially hazardous foods shall be held cold at 41F or below.
[SA] Food employee transferred cooked chicken to blast chiller.
K21: Hot and cold water available1) Hot water temperature measure between 109 - 115 at the two compartment prep sink and the single compartment prep sink near ice machines.
2) Low hot water pressure observed at handwash sink in warewash area.
[CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks. An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times.
K30: Food storage: food storage containers identifiedBoxes of food observed on floor of walk in freezer.
[CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
K09: Proper cooling methodsIn the walk in cooler, marinara sauce stored in a deep container measured at 124F. Per food employee, marinara was removed from temperature control 15 minutes prior.
[CA] After heating or hot holding, 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.