|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
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 REPEAT. Observed several containers of cut cherry tomatoes and hard boiled eggs in cooling process in WIC but items dropped only 1 degree in 23 minutes. Items must cool at a rate of 0.12 degrees per minute. CDI - All items uncovered and placed in ice baths for faster cooling. Items dropped 2 degrees in 13 minutes. |
|
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 several containers of cut cherry tomatoes and hard boiled eggs in cooling process in WIC but all items were tightly covered with plastic wrap. Items only dropped 1 degree in 23 minutes. CDI - All items uncovered and placed in ice bath.
No signature needed due to COVID-19 guidelines. |