|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed numerous items in prep units cooling at insufficient rate to meat cooling parameter and numerous items in walk in cooler not meeting cooling parameters. Repeat violation. CDI changed cooling methods. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pasta salad , cooked mushrooms , and pita sauce at greater than 41 degrees. Repeat violation . CDI discarded. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 cantaloupe , slaw, mixed greens cooling in too great of volume and tightly covered . Repeat violation. CDI decreased volume by making multiple pans and uncovered items which were covered and proper cooling facilitated. |
|
33
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 Use approved thawing methods. Observed flounder thawed under running water in walk in cooler at 71 degrees. CDI took to freezer to properly cool. Advised PIC water to thaw must be 70 degrees F or less. |