|
18
|
1.50
|
Proper cooling time and temperatures |
No |
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 salsa in prep unit above 41F. See temp chart for details. PIC explained food employee had made at 8:30 this morning and they did not reach proper cooling perameters. CDI-PIC voluntarily discarded. |