|
18
|
0
|
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 41F. -P Observed a container of macaroni and cheese roux dated 3/4 with a temperature above 41F. PIC stated that item had not been removed from the walkin cooler today. CDI- PIC voluntarily discarded item. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pimento cheese, sliced tomatoes, eggs, and cut melon all above 41F in the main line prep stations. CDI- PIC moved all items to the walk in cooler for more rapid cooling. REPEAT. |
|
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 a container of macaroni and cheese roux with a tightly fitted lid. The temperature of the roux was above 41F. PIC stated that item had not been taken from the cooler today. PIC can not recall how the food was cooled. CDI- PIC voluntarily discarded item. REPEAT. |