Food City

Inspector notes: Observed container of cooked beans with 46°F internal temperature, per probe thermometer, inside walk-in cooler. Per Person in Charge (PIC), container of beans were cooked day prior to inspection at 2:00pm. PIC could not confirm a temperature check had been conducted to ensure beans were cooled to 41°F. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Cooked beans improperly cooled were discarded by PIC at time of inspection. After discussion with the Person in Charge, it has been determined that the root cause of the violation was training staff (training/verification breakdown), which resulted in the violation. PIC to communicate effective cooling methods with all deli food employees and train deli food employees to monitor cooling times and temperatures of cooked TCS food items