|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
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 45F. -P Observed boiled eggs, potato salad, leaf lettuce not meeting cooling time parameters. CDI methods change to facilitate proper cooling. |
|
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 boiled eggs, leaf lettuce, and potato salad cooling improperly. CDI potato salad spread in single layer and took to freezer . other items taken to walk in to cool. Items had been placed directly in prep unit top or placed on salad bar. |