|
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 noodles cooling at a rate too slow to meet cooling parameters. PIC stated product prepared and into cooling @11:45am. Little to no temperature change over 35-40 minutes window. CDI: PIC removed lid from product and sifted.
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 cracked shell eggs cooling at a rate too slow to meet cooling parameters. PIC stated product prepared and into unit @12:30pm. Little to no temperature change over 30 minute window. CDI: PIC moved product to freezer for rapid cooling. |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed milk being held above 41F in reach-in cooler next to salad make table. PIC stated product used earlier in day for staff coffee and tea but that product is used for kids menu drinks and other beverages. All other TCS items within temperature parameters in unit. CDI: PIC cooled product to within temperature parameters (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 noodles cooling in covered full size plastic insert pan in walk-in cooler. CDI: PIC removed lid from product and sifted. Observed cracked shell eggs cooling in wok/main line make table. CDI: PIc moved product to freezer for rapid cooling. |