|
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 cooked ham in cooling process in WIC but not cooling properly. Ham finished cooking at 7:30 am and was placed at room temperature for one hour to cool before being placed in WIC. The ham was at 64F at 1:20 pm; it was not cooling properly and was not going to cool to 41F on time. CDI - Discussed with PIC about proper cooling rates and provided PIC with cooling chart. Ham voluntarily discarded. |