|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
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 tomatoes and cut boiled eggs that were prepped the night before and were placed into the cold hold drawer that were above 41F. CDI-tomatoes were voluntarily discarded. Observed lettuce in the salad prep unit that was prepped before EHS arrival that was above 41F. CDI-lettuce was put into WIC to quickly cool |
|
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 tomatoes and boiled eggs in the cold hold drawer that were above 41F. Both containers were covered with plastic wrap and had been in the drawer overnight. CDI-both containers of food were voluntarily discarded. EHS suggested to PIC that the TCS food that is prepped the night before should be placed into the WIC unwrapped and then placed into the cold drawer in the morning during opening. REPEAT |