|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
Yes |
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 2 deep and covered tubs of lettuce cooling approx. 4 hrs that were 46 degrees. CDI- Lettuce moved to shallow pans, observed at 41 degrees 15 min. later. Observed bbq in a deep pan that is prepared at room temp, in walk in cooler at 46 degrees cooling approx. 4 hrs. CDI- Bbq moved to shallow pans. (repeat)
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 chili with meat added, cooling approx. 7 hrs at 45 degrees. CDI- As food had met min. 45 degrees allowed PIC to spread chili in shallow pans and place in freezer. Observed at 41 degrees by end of inspection. |
|
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 CDI- Observed a few instances of foods cooling in deep containers with lids and stacked on top of other pans. CDI- Reviewed proper cooling methods with PIC. PIC used proper cooling methods to finish cooling the actively cooling foods. (repeat)
GENERAL COMMENT: Due to repeat cooling violations, will follow up within 10 days that facility is using proper cooling procedure. |