|
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 45F within 4 hours. -P- Observed tuna at 51F in walk-in cooling @ 11:10am and 49F @ 11:25am. Tuna was prepared at 4:05am. CDI- Tuna was discarded. Observed tomatoes at 49F cooling in walk-in @ 11:10am and 48F at 11:25am. Tomatoes were prepared around 7:00am. CDI- Tomatoes were discarded. -1.5pts- |
|
31
|
0
|
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 tuna cooling in plastic containers, were placed in more shallow pan to help cooling rate. Observed tomatoes cooling in vented plastic containers. Encouraged to place in more shallow pans and leave open until final cooling temperature is reached. -0pts- |