|
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 chicken salad cooling too slowly to meet cooling parameters. See temp chart for details. CDI: Product vented for rapid cooling. Observed cut Brussels sprouts being cooling too slowly to meet cooling parameters. CDI: Product vented for rapid cooling. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced ham prepared 12/13/22 being held above 41F in 2-door cooler. CDI: PIC voluntarily discarded. |
|
33
|
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 chicken salad cooling in covered bowl in 2-door cooler. CDI: Education provided and product vented for rapid cooling. Observed cut Brussels sprouts cooling in covered metal insert pans in walk-in cooler. CDI: Education provided and product vented for rapid cooling. |