|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
Yes
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed bean dip not meeting time/temperature cooling criteria. Refer to temperature chart. 51F - 50F / 240min = 0.004F per min. Product not cooling down in time. Please refer to 31 for cooling methods in order to rapidly cool product. CDI - placed product in freezer uncovered to reach 45F within the 4 hr time range from preparation. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed product out of temperature on the buffet line. Refer to temperature chart. CDI - placing cold holding products on time control to prevent further cold holding violations. Emailed TPHC procedures to PIC, Jeff. Jeff printed off TPHC procedures and procedures are filled out. PIC understands time control. EHS advises to use time control to prevent further cold holding issues or have the buffet in compliance with cold holding. VR |
|
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, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed bean dip tightly sealed with plastic cover and tightly wrapped in plastic wrap. CDI - educated that improper cooling methods creates cooling time/temperature issues. Advised to uncover the bean dip in walkin cooler to cool down quickly or to rapidly cool down in freezer. |