|
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 tomatoes cooling at a rate too slow to meet cooling parameters. PIC stated product placed into cooler between 9:30am-10am. CDI: Education provided and product fully uncovered and placed in direct path of air flow from condenser unit. |
|
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 tomatoes cooling in vented plastic pans on second shelf in walk-in cooler. CDI: Education provided and product fully uncovered and placed in direct path of air flow from condenser unit. |