|
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 cut cantaloupe that had no change in temperature in 25 minutes. PIC stated item was prepped two hours before inspection. CDI- Item was uncoverd, placed in a shallow container, and placed in walk-in cooler to cool. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
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 cut cantaloupe cooling in refrigerator in a covered, deep, plastic containers. CDI- Item was uncoverd, placed in a shallow container, and placed in walk-in cooler to cool. |