Fried Green Tomatoes

Observed Time/Temperature Control for Safety (TCS) foods tightly covered and stacked while in the cooling process. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be arranged in the equipment to provide maximum heat transfer through the container walls. They shall be loosely covered or uncovered, if protected from overhead contamination during the cooling period, to facilitate heat transfer from the surface of the food. Either loosely cover or uncover and unstack the food containers while the food is cooling.

Observed several items in the walk-in cooler of the establishment not being held at 41F or below. Observed the ambient of the front unit is 44F and the back unit is 53F and the fans have stopped working. Owner came to the facility during inspection and has his maintenance technician is on the way to check and repair the unit. Facility has another walk-in unit outside that has a temperature of 34F. If maintenance states something is wrong and a part has to be ordered, facility's plan of action will be to move all TCS items to the other unit outside. An informal visit will be had within 3 business days to check on status of the walk-in cooler.