|
18
|
1.50
|
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 45F. -P Observed chopped chicken in walk in cooler at 55-56 degrees approx 5.5 hrs since cooling began, that was stored in a deep amount approx. 4-5 inches deep. Not likely to reach 45 degrees in the next 30 minutes in a deep amount. CDI- Cooling chicken moved to walk in freezer to rapidly reach 45 degrees in the next half hour of 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 chili meat being stored while hot in the make table to cool. PIC said meat had been cooling approx. 30 minutes. Make table is not made to cool foods, need to use proper cooling methods. CDI- Chili meat voluntarily disposed of by PIC. Chopped chicken observed cooling in pan that was too deep to properly cool. CDI- Chicken rapidly cooled in walk in freezer. |