|
20
|
0
|
Proper cooling time & 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 diced tomatoes cooling too slowly to meet cooling parameters. See temp chart and violation #33 for details. CDI: Education provided, product vented for rapid cooling, ice placed on product in make table. EHS discussed placing product into smaller portions for better cooling. |
|
33
|
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 diced tomatoes cooling in plastic wrapped container in walk-in cooler and in make table. CDI: Education provided, product vented for rapid cooling, ice placed on product in make table. EHS discussed placing product into smaller portions for better cooling. Observed enchilada sauce cooling in covered deep plastic container in walk-in cooler. CDI: Education provided, product vented for rapid cooling. EHS discussed leaving lid off of product while cooling and placing product into smaller portions. |