|
20
|
0
|
Proper cooling time & 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 sausage links and chicken wings cooling on speed racks in ambient air at rates too slow to meet cooling parameters. See temperature chart and violation #33 for more details. CDI: Education provided and products moved to walk-in cooler for rapid cooling (sausage cooled to 65F in 30 minutes and wings cooled to 57F in 30 minutes). |
|
33
|
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 sausage links and chicken wings cooling on speed racks in ambient air. PIC stated product prepared between 9:30-10am. CDI: Education provided and products moved to walk-in cooler for rapid cooling (sausage cooled to 65F in 30 minutes and wings cooled to 57F in 30 minutes). REPEAT VIOLATION. |