|
18
|
0
|
Proper cooling time and 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 slaw cooling at slow rate. PIC states slaw was prepared around 12PM. CDI, items placed in freezer. No points taken due to incorrect cooling methods observed. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed opened bag of lettuce, slaw, raw fish, raw chicken, and milk wash for proteins cold holding above 41F. PIC states slaw was prepared today around 12PM, along with bag of cut lettuce. PIC states chicken, fish, and milk wash was prepared a few minutes before start of inspection. CDI, bag of lettuce and slaw placed in freezer to cool. Fish and chicken placed in walk in to cool. Milk wash discarded and fresh batch made with ice as an ingredient. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
Repeat: 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 slaw cooling in deep bus tubs. CDI, items moved to freezer. PIC states facility had back to back deliveries earlier that day and they kept the walk in door open for a long time. Observed internal temp of WIC at 40F. EHS advised PIC to monitor temperature while cooling. |