|
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 speed rack in kitchen with cooling items that should have already been put in WIC. CDI-rack put into WIC after looking at cooling logs.
Note: Pudding and juice for grab n go has been temporarily discontinued for Covid |
|
31
|
1
|
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 cauliflower soup come out of blast chiller at 50F. Staff put in deep containers with lids and stacked. CDI-cauliflower put in different containers and back into blast chiller. |