|
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 3 containers of lo mein noodles equaling 100 lbs that were cooked and cooled from yesterday - 10/21/14 @ 56F. Products were stacked and covered exceeding proper cooling time frame. CDI - noodles were voluntarily discarded. Product disposition form filled out and attached. |
|
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 3 large containers of lo mein noodles in walk-in cooling from yesterday that had been stacked and covered. CDI - product discarded voluntarily. Observed some products prepared and placed on salad bar above 45F. CDI - products pulled and transferred to blast chiller to rapidly cool. |