|
20
|
0
|
Proper cooling time & 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 chopped lettuce cooling at a rate too slow to meet cooling parameters. See temp chart & violation #33 for details. CDI: Education provided and product vented for rapid cooling (48F). |
|
33
|
0.50
|
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 several insert pans of chopped lettuce cooling covered and stacked 3-4 deep in walk-in cooler. CDI: Education provided and product vented for rapid cooling. REPEAT VIOLATION. |