|
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 Chicken salad and cilantro shrimp observed cooling from prechilled ingredients in cooler over 41F for more than 4 hours. CDI. Voluntarily discarded by PIC. |
|
31
|
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 Chicken salad and shrimp cooling in WIC in tightly covered containers and found out of cooling parameters. CDI. Discarded and education provided. |