|
20
|
0
|
Proper cooling time & 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 sliced cheese cooling at a rate too slow to meet cooling parameters in low boy. Product prepared @10am-11am and @2:40pm product 43F-45F. PIC stated product prepared in "portions"... facility short staffed so staff prepping slices between making orders and storing in low boy. Standard procedure to complete prep in BOH and cool in walk-in cooler. CDI: Education provided and PIC moved product to walk-in cooler for rapid cooling (38F-41F). |
|
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 insert pan of cheese cooling in low boy under grill. Product wrapped in aluminum foil. CDI: Education provided and PIC moved product to walk-in cooler for rapid cooling (38F-41F). |