|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14: Observed cooked chili peppers and tomatoes that were cooked at 12 pm at 87 F after 3 hours (3:15 pm). Quickly cool cooked foods within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F. P CDI: PIC voluntarily discarded. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15: Observed cooked chili peppers and tomatoes cooling on stove top uncovered. Quickly cool foods. Use open/vented shallow pans, large ice baths, and active stirring methods. Cold air must flow around the product to remove the heat. Pf CDI: PIC voluntarily discarded. EHS educated on proper cooling methods. |