Williamson Bros. BBQ

Observed cooked chicken with a prep date of 1/6/25 in walk in cooler. Must use or discard time/temperature control for safety (TCS) foods within 7 days, with the day of prep counting as day 1. COS by discarding.

Observed several TCS items prepped and held for more than 24 hours without being date marked. Must date mark TCS items prepped and held for more than 24 hours. COS by adding dates.

Observed several containers of mac & cheese in back walk in freezer tightly wrapped while still cooling. Food shall be loosely covered or uncovered while cooling to facilitate rapid cooling. Health Authority will email helpful handout on proper cooling methods.

Observed two pans of half chickens cooling in walk-in cooler while tightly covered. Also observed brisket cooling in walk-in freezer while tightly covered. Had Health Authority not arrived, chicken would not have cooled to 70F within 2 hours of reaching 135F. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:

(i) Placing the food in shallow pans; Pf

(ii) Separating the food into smaller or thinner portions; Pf

(iii) Using rapid cooling equipment; Pf

(iv) Stirring the food in a container placed in an ice water bath; Pf

(v) Using containers that facilitate heat transfer; Pf

(vi) Adding ice as an ingredient; Pf or

(vii) Other effective methods. Pf

COS by transferring chicken to sheet trays and placing in freezer to rapidly cool. Brisket was uncovered.