|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P
Observed marinated chicken and chopped cabbage cooling at a rate too slow to meet cooling parameters in walk-in cooler. PIC stated both product prepared between 10:30am-11am. CDI: PIC uncovered chicken and moved to walk-in freezer and uncovered cabbage and moved to top shelf in walk-in cooler for rapid cooling (Product both to 41F or less within 30 minutes). |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf
Observed marinated chicken in covered metal insert pan and chopped cabbage cooling in covered plastic container in walk-in cooler. CDI: PIC uncovered chicken and moved to walk-in freezer and uncovered cabbage and moved to top shelf in walk-in cooler for rapid cooling. |