|
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. Observed potato salad and cut cantaloupe that had not change in cooling parameters in 25 minutes. PIC stated that items were placed in cooler 45 minutes before initial temperature. CDI- items were placed in walk-in cooler and allowed to chill. |
|
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 Observed containers of potato salad and cut melons cooling while covered tightly. CDI- containers were uncovered and placed in walk-in cooler to further chill. REPEAT. (Full points) |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
Yes |
4-501.11 Maintain equipment in good repair. Observed temperature of cooler at prep cooler was 44 F. PIC has up to ten days to repair unit. |