|
20
|
0
|
Proper cooling time & 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 rice cooled overnight in walk-in cooler not meet cooling parameters. See violation #33 and temp chart for details. CDI: Education provided and PIC voluntarily discarded product. |
|
22
|
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 yogurt sauce and rice pudding being held above 41F in 2-door reach-in cooler in prep room. PIC stated doors on unit left open during morning cleaning. CDI: PIC moved products to walk-in cooler for rapid cooling (<41F). Observed yogurt sauce cups and spring mix being held above 41F in small make table. Product prepared 09/24 and 09/25. CDI: Education provided, PIC voluntarily discarded product and turned down temperature of unit. |
|
33
|
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 rice being cooled in deep insert pans covered in plastic wrap. CDI: Education provided and PIC voluntarily discarded product. |