|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 salads actively cooling from room temp prep in fridge and walk in cooler in sealed containers on trays and trays of salads stacked on top of each other, slowing the cooling rate. Salads were observed at 47-54 degrees after 3.5 hrs of cooling. CDI- Salads all moved to walk in freezer to ensure they were cooled to 41 prior to service and prior to starting TPHC time labeling. Observed all salads chilled below 41 in the next 30 minutes. It is important to use proper cooling methods and ensure salads chill to 41 prior to service as this is part of the facility's TPHC procedure and would be an additional violation of that procedure if salads do not reach 41 during ambient cooling process. |