|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
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 angel hair noodles cooling at a rate too slow to meet cooling parameters. PIC stated product placed into WIC @1pm. Product temped @2:08pm and @2:36pm little to no temperature change. See violation #33 and temp chart for more details. CDI: Education provided and product sifted and placed into more shallow pans for more rapid cooling. REPEAT VIOLATION. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 angel hair noodles cooling in uncovered plastic bus tub on lower shelf in WIC. PIC stated process for noodles is to cook, place into colander with ice and water, then move to bus tub for cooling in WIC. EHS recommended more shallow pans, full submersion of product in ice bath, sifting product regularly, and metal pans over plastic containers. CDI: PIC placed product into shallower pans for more rapid cooling. REPEAT VIOLATION. |