|
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 covered collard greens in cooling process but item dropped 0 degrees in 13 minutes. CDI - Item uncovered and placed into ice bath. Item dropped 2 degrees in 10 minutes. |
|
31
|
1
|
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 REPEAT. Observed collard greens in cooling process covered and in large plastic container. CDI - Item uncovered and placed into ice bath. |