WALMART #3751 - SUBWAY / AUNTIE ANNE'S

Violations (1)

• 3-501.16Critical

  3-501.16(A)(2) and (B) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) Observed multiple items in the meat cold holding display to range in temperature of 44F to 50F. Spoke with person-in-charge (PIC) who stated they will do an ice bath for the chafing pans and place a work order in. Observed condensation acculumation around the unit indicating the the unit is possibly not holding appropriate temeratures. Maintenance was called immediately and expected to arrive at the facility within 1 hour along with the general manager (GM). PIC voluntarily discarded all items that were not in temperature due to staff being unaware of what time/how long the items were in the cold holding unit due to shift change. Tuna- 46F Roast beef-46F Eggs- 50F Chicken-47F Cheese- 46F Veggie patties- 46F

  3-501.16(A)(2) and (B) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) Observed multiple items in the meat cold holding display to range in temperature of 44F to 50F. Spoke with person-in-charge (PIC) who stated they will do an ice bath for the chafing pans and place a work order in. Observed condensation acculumation around the unit indicating the the unit is possibly not holding appropriate temeratures. Maintenance was called immediately and expected to arrive at the facility within 1 hour along with the general manager (GM). PIC voluntarily discarded all items that were not in temperature due to staff being unaware of what time/how long the items were in the cold holding unit due to shift change. Tuna- 46F Roast beef-46F Eggs- 50F Chicken-47F Cheese- 46F Veggie patties- 46F

  Priority