|
18
|
0
|
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 one container of cooked mushrooms in cooling process but item only dropped 11 degrees in 35 minutes. Items cooling from 135F to 70F must cool at rate of 0.54 degrees per minute. CDI - Item was placed in freezer and dropped to 55F in 10 minutes. |
|
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 Observed tomato cucumber salad, cut melon, potato salad, and two containers of rotelle maintaining temperatures above 41F. See chart above. Ambient air temperature of prep top reads 48F. PIC discovered the unit was not turned on. CDI - Items taken to WIC for cooling. Unit turned on. Ambient air temperature has now reached 38F.
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