|
18
|
0
|
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 multiple containers of cut watermelon and 1 container of cut mixed fruit (honeydew, watermelon, cantaloupe) between 42-44F in walk in cooler. These items were in sealed containers and were prepared around 10:00AM according to PIC. The ambient air temperature of the walk in cooler was 39F. Many of the containers had dew on the inside of the lid. EHS recommended cooling foods to 41F before packaging product. Items were transferred to a freezer to rapidly cool. |
|
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 several containers of cut watermelon in the walk in cooler cooling while lids were secured on packaging and the product had not reached 41F. CDI- products placed in freezer. |