|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P
Observed cooked chicken cooling in sealed large container inside walk-in cooler measuring 97F; time stamp on container stated 12:59pm, temperature observed at 2:30pm. CDI chicken removed from sealed container placed on sheet pan and placed into walk-in cooler uncovered to cool quickly in the remaining allotted time of 2hrs. Observed temperature at 2:59pm at 67F. Without intervention TCS product would not have made the required 135F-70F in 2 hours. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 large container of cooked chicken cooling inside walk-in cooler tightly wrapped in plastic and portioned approximately 6inches thick measuring 97F. CDI chicken placed on sheet plan uncovered and properly cooled. |