RAISING CANES CHICKEN FINGERS #880 receives B in Gwinnett County health inspection

1. 01

   Cooling time and temperature

   Item 6-1C ↗

   containers of cut lettuce and multiple individual containers of coleslaw did not cool to 41F in 4 hours (see temperature log). 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. (P) Corrective Actions: Foods discarded.

   Inspector’s full note +

   Code .04(6)(d)4

   containers of cut lettuce and multiple individual containers of coleslaw did not cool to 41F in 4 hours (see temperature log). 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. (P) Corrective Actions: Foods discarded.

   Official report · Item 6-1C ↗
   No correction or repeat marker recorded.
2. 02

   Cooling methods and equipment

   Item 11A ↗

   Facility using improper methods for cooling cut lettuce and individual containers of coleslaw. Foods cooling in prep line coolers where high levels of worker activity are occurring. Individual containers of coleslaw were also cooling in plastic bins while covered and stacked in the walk in cooler. Person in charge provided cooling logs for the individual containers of coleslaw, however, food was only monitored for the first hour of cooling and food was still above 41F. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using…

   Inspector’s full note +

   Code .04(6)(e)

   Facility using improper methods for cooling cut lettuce and individual containers of coleslaw. Foods cooling in prep line coolers where high levels of worker activity are occurring. Individual containers of coleslaw were also cooling in plastic bins while covered and stacked in the walk in cooler. Person in charge provided cooling logs for the individual containers of coleslaw, however, food was only monitored for the first hour of cooling and food was still above 41F. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Discussed cooling foods in the walk in cooler and walk in freezer. Recommended monitoring all time/temperature control for safety (TCS) foods more frequently when foods are actively cooling.

   Official report · Item 11A ↗
   No correction or repeat marker recorded.

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.