|
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 5 tightly wrapped containers of diced tomatoes in cooling process but items only dropped 1 degree in 21 minutes. CDI - Items uncovered and placed in freezer for faster cooling. |
|
31
|
0
|
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 5 containers of diced tomatoes in cooling process but items are tightly wrapped with plastic wrap and stacked on top of each other, not allowing cool air to flow through. CDI - Items uncovered and placed in freezer for faster cooling. |