BASHAS #71 - DELI

Violations (2)

• a8fbdf17-cddd-4314-bb10-7125b190c58fCorrected on site

  Proper cold holding temperatures

  3-501.16 (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5ºC (41ºF) or less. Open air units (near rotisserie chicken section & outside of deli department) Observed Temperature Controlled for Safety (TCS) food items being cold-held above 41F inside of the open air units/cases. Person-in-Charge (PIC) stated that the food items are left in the refrigeration units overnight and the unit was not recently stocked. PIC stated that the facility constantly has issues with unit holding food at the proper temperature. PIC stated that the unit may have been in defrost mode and may be a reason why TCS foods were temping above 41F. After foods were moved to the walk-in fridge, the open air units were able to produce a temperature of 41F or less.

  Time Temperature Control for Safety Food (TCS Food)

• 4f6dff17-b576-4b4e-b5b4-33294d71cc44Corrected on site

  Proper cooling methods used; adequate equipment for temperature control

  3-501.15 (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; (2) Separating the FOOD into smaller or thinner portions; (3) Using rapid cooling EQUIPMENT; (4) Stirring the FOOD in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. Observed TCS foods were in the cooling process were stored in the deli case and make units. Foods that were in the cooling process were not cooled in the rapid cooling equipment (walk-in refrigerator) before being placed in the make unit and deli case. Food employee stated that the lettuce, tomato and the chicken salad were prepared at 11AM and immediately placed in the make unit/deli case to cool to 41F or less.

  Food Temperature Control