|
18
|
1.50
|
Proper cooling time and 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 pizza in the WIC that was prepped at 5:30am that was above 41F. CCDI-pizzas were discarded. |
|
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 chicken in the customer self serve display case that was above 41F. Chicken was prepared this morning and was packaged before being put into the display case. CDI-chicken was taken to the WIC to quickly cool down. EHS explained to PIC that chicken may need to be cooled after being tossed in sauce and then placed into the display case. REPEAT |