|
18
|
0
|
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 sliced and wrapped salmon cooling from 9:41am at 49F in cold holding display unit. Item had not reached 41F within the required 4 hour time frame. CDI - Items voluntarily discarded by PIC. - 0 - |
|
31
|
0.50
|
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 salmon cooling tightly wrapped and cooling in display unit at 49F. Item had been cooling since 9:41am. CDI - Items voluntarily discarded. Discussed proper cooling with PIC. Refrain from cooling in display unit, utilize walk in coolers and freezers. Unwrap items while cooling to allow proper air flow. - 0.5 - |