|
18
|
0
|
Proper cooling time and temperatures |
No |
No
|
No |
GENERAL COMMENT: 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 salmon being cooled in display case stacked 2-4 deep on black sheet pan. Product allowed to cool for approx. 90 minutes with no change in temperature. EHS recommended that product be placed in walk-in cooler before being placed in unit. Unit is designed to cold hold and not cool. |
|
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 being cooled in display case stacked 2-4 deep on black sheet pan. Food employee stated product sliced @7:30am. Product allowed to cool for approx. 90 minutes with no change in temperature. CDI: PIC moved product to walk-in cooler for rapid cooling. Product reached 41F. |