|
33
|
0
|
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
EHS observed in the 2 door reach in located beside the ice machine, there was a metal pan of mashed potatoes (date marked for 4/27) that temped at 67F and a metal pan of corn (date marked 4/28) that temped at 61F. Both were wrapped on top tightly with plastic wrap. Per PIC, they had taken out the corn and mashed potatoes from the reach in and placed them in the warmer pass through unit earlier this morning and eventually moved them back into the reach in unit. CDI - The plastic wrap was pulled back on both containers and both were moved to the very top of the reach in unit for maximum air flow. Cooling rate was checked 30 minutes after initial temperature was taken and has been documented on the temperature log. When cooling room temperature prepared foods, use active cooling methods to quickly cool foods to 41F. When corn and mashed potatoes reach a temperature of 41F, then the plastic wrap can be placed back on the containers and can be moved to lower shelving if needed. |