Chick-Fil-A FSU #4570

Observed numerous containers of prepped macaroni and cheese inside the walk in cooler with a temperature between 48°F-52°F. Per person in charge (PIC), the foods were prepped last night. Time/temperature control for safety food shall be cooled: within a total of 6 hours from 135°F to 41°F or less. Ambient air temperature of the walk in cooler is 41°F. PIC discarded the containers of macaroni and cheese.

Observed several prepped containers of macaroni and cheese stacked on top of each other and tightly covered with condensation formed on its lids while in the cooling process. When placed in cooling food containers shall be: Arranged in the equipment to provide maximum heat transfer through the container walls and loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. PIC discarded the food items due to the time and temperature parameters were not met.