|
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 shredded cheese, shredded lettuce, guacomole that were not cooling properly according to the parameters. There was no change in cooling temps in a span of 15 minutes. CDI- Items were arranged in the cooler properly to cool. |
|
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 Observed containers of shredded cheese and shredded lettuce, tightly covered, in walk-in cooler. Items were also stacked deep in pans. CDI- Items were uncovered and arranged properly.
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed that the way items area stacked in walk-in cooler may prevent proper cooling. Rearrange the items so that proper cooling can be achieved. |