|
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 cut watermelon cooling in walk-in cooler remain at same temperature for 30 minutes. See temp chart and violation #31 for more details. CDI: Education provided and PIC vented product for rapid cooling. |
|
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 cut watermelon cooling in walk-in cooler covered with plastic lids. PIC stated product prepared @10am. CDI: Education provided and PIC vented product for rapid cooling. |