|
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 a whole roast that was cooling at 113F at 2:00, in the WIC. At 2:35 it was 112. The cooling rate would .08, which would deem it insufficient. CDI-EHS explained large portions of food need to be broken down or put in freezer to help rapid chill. |
|
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 4 items, put in different reach ins around facility that were above 41F. This includes: tomatoes, quinoa, chicken salad, garlic butter. PIC said because they are closing that people probably put food in there to cool, PIC is aware they need to cool this in the WIC. CDI-PIC moved items to the WIC. |
|
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 a whole roast that was cooling at 113F at 2:00, in the WIC. At 2:35 it was 112. The cooling rate would .08, which would deem it insufficient. CDI-EHS explained large portions of food need to be broken down or put in freezer to help rapid chill. |