CHICK-FIL-A #0802 AT WOODLAWN SQUARE

OBSERVED LIQUID EGGS AND EGG WHITES COLD HOLDING ABOVE 41F IN ICE BATH IN GRILL PREP AREA IN MAIN KITCHEN.

C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW

COS: EGGS REPLACED; LIQUID EGG @ 42F, EGG WHITES @ 38F

OBSERVED BREAKFAST BURRITOS HOT HOLDING BELOW 135F IN DRAWER IN MAIN KITCHEN

C/A: ALL TCS FOODS HOT HOLDING SHALL BE MAINTAINED AT 135F OR ABOVE

COS: BURRITOS DISCARDED

OBSERVED GRILLED CHICKEN BREAST IN WIC IN MAIN KITCHEN, SHREDDED CHICKEN & SHREDDED CHEESE IN COOLER 2 IN MAIN KITCHEN NOT COOLING AT A RATE THAT ENSURES THEY WILL REACH 41F WITHIN 4 HOURS

C/A: Cooked time/temperature control for safety food shall be cooled:

(i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and

(ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P

2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna

COS:

Observed chicken noodle soup and chicken tortilla soup holding below 135F in the steam well in the main kitchen. C/A: TCS foods shall be maintained at 135F or higher when hot holding. COS: Discarded.