|
18
|
1.50
|
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: Found prepped tomatoes that were 44 F, just past the 4 hour parameter for ambient cooling to 41F. CDI- discussion with PIC and allowed to vent and place in freezer for quick cool down. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Wraps, cut greens, cheese being held above 41F in holding units. CDI- wraps and greens moved to freezer for rapid chill. |
|
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: Found cooling shredded chicken in dense volume and tightly covered in walk-in and reach-in unit. CDI- PIC had employee spread chicken out on sheet trays and place in freezer for chilling.
Tomatoes cooling from ambient prep tightly covered and tightly stacked in walk-in. See #18 above. |