|
18
|
0
|
Proper cooling time and 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 sweet cream in reach in unit at 54F and item only dropped 1 degree in over an hour. Items cooling from room temperature must cool at a rate of 0.12 degrees per minute. CDI - Item taken to freezer for faster cooling. |
|
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 sweet cream at 54F cooling in reach-in unit. Remember that this unit does not cool things down, it just maintains temperature. CDI - Items taken to freezer for faster cooling. |