|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
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 a container of tuna salad that had no change in cooling in 13 minutes time. PIC stated that the tuna was made this morning around 11am. CDI- Tuna was placed in a shallow pan (uncovered) and allowed to further chill. |
|
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 tuna salad and sausage patties cooling in deep containers. Tuna salad was completely covered. CDI- both items were placed in a shallow pan (uncovered) and allowed to further chill. |