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6-1C: .04(6)(d)Observed chicken wings not cooled to 70 decreases within the two hour required time frame. See temperature log below. Cooked time/temperature control for safety food shall be cooled: 1) from 135°F (57°C) to 70°F (21°C) within 2 hours; and 2) from 70°F (21°C) to 41°F (5°C) or below within 4 hours (provided the food met the first limit). (P)
Corrective Actions: The person in charge reheated the wings to start the cooling process over.
11A: .04(6)(e)Observed chicken wings that were in the cooling process stored in a container with a tight fitted lid in the walk in cooler Foods shall be cooled using one or more methods approved by the health authority (i.e., small batches, thinner portions, ice wands, blast chillers, ice as an ingredient, placing in the walk-in cooler or walk-in freezer uncovered (or partially uncovered) as long as the food is protected from overhead contamination). (Pf, C)
Corrective Actions: The person in charge spread the reheated chicken wings on s flat pan in the walk in cooler.
Note: The CFSM can not use their certificate at more than one location.
Note: Monitor all cooling items to ensure the food is being cooled to the required temperature within the required time frame.
All cold and hot holding temperatures in compliance
All frozen food items frozen solid
Time control in compliance
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