|
20
|
0
|
Proper cooling time & temperatures |
No |
No
|
No |
3-501.14(A) - P Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled within 2 hours from 135F to 70°F and within a total of 6 hours from 135°F to 41°F or less.
There was a plastic container of cooked beans in the reach in cooler from 2 days ago that had not cooled down properly and it was still at 46F while other foods were at 40F in the 1 door reach in cooler. CDI- Beans were discarded. See#33 for cooling methods |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 - Pf Cooling shall be accomplished by using one or more of the following methods based on the type of FOOD being cooled: placing the FOOD in shallow pans, separating the FOOD into smaller or thinner portions, using rapid cooling EQUIPMENT, stirring the FOOD in a container placed in an ice water bath, using containers that facilitate heat transfer, adding ice as an ingredient or other effective methods.
There was a plastic container that had not cooled down properly since 2 days ago. CDI- Beans discarded. Recommend using metal pans to cool down foods and leaving foods uncovered while cooling them down. |