CHICK-FIL-A

6-1C: .04(6)(d)2 large containers of cut lettuce and a tray of individual salads did not cool to 41F in 4 hours (see temperature log). Time/temperature control for safety foods prepared from room temperatures or refrigeration temperatures shall be cooled from 70°F to 41°F (5°C) or below within 4 hours. (P) Corrective Actions: Foods discarded.

11A: .04(6)(e)Facility using improper methods for cooling cut lettuce and individual salads. Cut lettuce cooling in large, deep, metal containers while covered and stacked in the walk in cooler. Per certified food safety manager (CFSM), lettuce is initially cooled in an ice bath and then brought in the walk in cooler to continue cooling. Individual salads cooling in the prep cooler where high levels of worker activity are occurring. Per CFSM, facility does not keep cooling logs. 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: Foods did not cool properly and were discarded. Discussed keeping cooling logs to ensure all time/temperature control for safety (TCS) foods cool to 41F within the required time frame and to ensure foods cool properly before relocating to prep coolers. Recommended cooling cut lettuce to a temperature less than 41F in ice baths so that when lettuce is drained and portioned food does not rise above 41F. Recommended cooling individual salads in the walk in freezer to ensure proper cooling.