|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P- Observed two large covered containers of steak cooked and cooled yesterday according to PIC at 59F. After 30 mins of cooling EHS observed items still at 59F. PIC stated the items were never monitored for cooling. All other TCS foods in reach in were at 41F or below. Cooler was functioning at 39F. CDI- PIC voluntarily discarded the items. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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- REPEAT- Observed two large containers of steak covered an not meet proper cooling parameters. CDI- PIC voluntarily discarded the items. |