|
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 chicken that had been cooked 3 hours prior and had still not fallen below 70F- discarded today. Spoke with PIC about spreading the chicken thinly out onto a metal tray, placing in walk in freezer for a brief time, and then moving it to the walk in cooler to complete cooling before placing in the flip top cooler for service. |
|
19
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -PObserved fried zuccini on the line today at <135F. Discarded today to correct. Time sheet given to PIC as an option on this product. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -PObserved multiple items stored at >45F today in the flip top cooler. Hot chicken taken out of cooler and it began to chill down rapidly to cool shallow portions of food. |
|
31
|
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 chicken cooling in a plastic container today inside of a flip top cooler. Use approved methods and equipment to cool TCS foods. Chicken discarded. |