|
20
|
0
|
Proper cooling time & 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 housemade guacamole cooling at a rate too slow to meet cooling parameters. See violation #33 and temperature chart for details. EHS recommended use of top shelf in walk-in cooler for cooling processes. CDI: Education provided, product vented for more rapid cooling. |
|
22
|
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 shredded beef being held above 41F in walk-in cooler. Product prepared 09/23/23. EHS recommended use of metal pans and/or shallower pans. CDI: PIC voluntarily discarded product. Observed quinoa salad being held above 41F on main line. Product prepared 09/26/23. CDI: Education provided and product placed on TPHC. REPEAT VIOLATION. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
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 housemade guacamole being cooled in insert pans covered in plastic wrap and lids. CDI: Education provided, product vented for more rapid cooling. |