|
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 turkey breasts at 118f at 2:00 pm cooling in walk in still at 106f at 2:40 pm. Cooling rate of .3 degrees per minute not sufficient to reach 70f within 2 hours. CDI - PIC removed to ice bath to quickly cool to 70f. EHS verified 70f at 2 hours to continue on to 41f within an additional 4 hours. Turkey would not have met cooling parameters without EHS intervention. |
|
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 various TCS food items prepared earlier today in the cooling process using improper methods. Observed deviled eggs cooling in closed styrofoam trays stacked on top of one another. CDI - PIC opened and spread out to quickly chill. Observed large whole turkey breasts cooling in walk in cooler. CDI - PIC unable to divide into small portions so is ice bathing whole in lieu of cooling in WIC whole. Observed house made apple crisp cooling in reach in unit and moved to flip top of unit for service while still in cooling process. CDI - PIC relocated to WIC to quickly chill before placing into service units.
When cooling foods, use methods that allow the food to quickly chill including ice bathing, removing covers, spreading into single layers, dividing large quantities into small workable portions, etc. Do not cool food in service units. These units are designed to keep food cold, not to cool food quickly. EHS recommends PIC use temperature logs for cooling products as so many TCS foods are observed in the cooling process with no tracking. |