|
18
|
1.50
|
Proper cooling time and 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 kimchi prepared yesterday at 44F-46F. PIC states kimchi is cooled at reach in before being placed at front display. PIC states that kimchi was monitored for temperature in the past but PIC stopped due to kimchi always reaching 41F and complacency. CDI, food discarded by PIC. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tofu cold holding above at 44F. PIC states tofu is fresh and placed at prep cooler at 12PM. CDI, tofu placed at reach in to 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 kimchi cooling in covered plastic containers. PIC states kimchi is cooled at reach in before being placed at front display. PIC states that kimchi was monitored for temperature in the past but PIC stopped due to kimchi always reaching 41F and complacency. CDI, kimchi discarded by PIC. EHS and PIC discussed methods for cooling kimchi. |