|
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 bacon and egg breakfast sandwiches cooling at a rate too low to meet cooling parameters. See violation #33 for details. CDI: PIC moved product to walk-in cooler for rapid cooling. |
|
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 bacon and egg breakfast sandwiches being cooled wrapped in plastic in FOH make table. PIC stated process is to prep sandwiches, wrap, place in make table for cooling/holding, then reheat in turbochef to serve. CDI: Education provided and PIC moved product to walk-in cooler for rapid cooling. Going forward, facility is to cool and hold product using walk-in cooler. |