|
18
|
1.50
|
Proper cooling time and temperatures |
No |
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 baked potatoes that temped at 43 F. According to PIC, container was placed in walk-in cooler last night around 8pm. Items were in a deep, plastic container that was covered. CDI- Baked potatoes were discarded. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 a container of baked potatoes that were in a deep, plastic container that was covered. CDI- Baked potatoes were discarded. |